Niçoise-Style Pan Bagnats
Rach prepares all the classic ingredients of Salad Niçoise served on beautiful baguettes.
- Juice of 2 ripe lemons
- 1 shallot, peeled and grated
- 1 tablespoon dijon mustard
- 1 teaspoon dried herbes de provence or thyme (about 1/3 palmful)
- 1/3-1/2 cup extra virgin olive oil (EVOO)
- Salt and pepper
- 2 small red-skinned potatoes, chopped into 1/4-inch pieces
- 1/4 pound thin green beans (about a handful), trimmed and cut into thirds
- 1/2 small red bell pepper, halved lengthwise and thinly sliced
- About 1/4 cup niçoise olives, pitted and chopped
- 1 small head bibb lettuce, torn
- 2 ripe plum tomatoes, seeded and chopped
- 2 ribs celery, finely chopped
- 1/2 small red onion, very thinly sliced and chopped
- Two cans imported tuna, drained and flaked ( 6-ounce cans)
- 2 hard-boiled eggs, peeled and chopped
- 4 sprigs tarragon, leaves stripped and chopped
- 2 baguettes, halved and split to make four 8- to 10-inch-long sections
In a large salad bowl, whisk together the lemon juice, shallot, mustard and dried herbs. Whisk in the EVOO to combine.
Bring 2 inches of water to a boil in a small, high-sided skillet or saucepan. Salt the water, add the potatoes and green beans and cook for 4 minutes; add the bell pepper during the last minute of cooking. Using a slotted spoon, transfer the vegetables to a colander and rinse with cold water to stop the cooking; drain. Add the cooked vegetables to the salad bowl, along with the olives, lettuce, tomatoes, celery and onion. Add the tuna, eggs and tarragon and toss the salad to coat evenly with the dressing; season with pepper. To serve, pack the salad into the baguettes.