Here, I’ve riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out.The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like.Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year. Featured in: A Cool Niçoise Salad For Summer’s End.
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|Serving Size: 1 recipe (462g)|
|Recipe Makes: 1|
|Calories from Fat: 235 (68%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 8.4mg||3 %|
|Sodium 636.8mg||22 %|
|Potassium 611.9mg||16 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 20.5g|
|Protein 5.9g||8 %|
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Calories per serving: 345
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