Vegetarian+Salade+Niçoise

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Ian Pasquer, a chef at [|L’Orange Bleue] in Manhattan, serves a salade niçoise whose basic ingredients — potatoes, haricots verts, tomatoes and eggs — are classic, but whose preparation has subtleties that make it especially appealing. The tiny Yukon Gold potatoes are simmered not in plain water, but with cloves of garlic, whole black peppercorns, a bay leaf, thyme and salt. Best, the potatoes are served warm. The bed of greens is not just one lettuce, but a mix of romaine, assorted baby lettuces and arugula. The creamy vinaigrette includes thyme, two mustards — Dijon and whole grain — olive oil and a splash of water. “The whole grain mustard makes it more earthy, the thyme gives it a little woody flavor, and the water lightens it,” he said of the dressing. (The recipe calls for more dressing than is needed, and it will keep refrigerated for two weeks.) He cuts the tomatoes in asymmetrical chunks rather than the expected wedges. “It presents more naturally, since in nature, things are not symmetrical,” he added. Mr. Pasquer, who is 41, grew up in Denver, Colo., where his parents ran a French language school. Since he was 10, he and his brother, then 12, and sister, then 9, cooked the family dinner, often French, so that it would be waiting when their parents came home at night. This salade niçoise is a distillation of every version he has ever made or eaten. It is a complete meal, one that “fills you with a clean taste,” he said.

Vegetarian Salade Niçoise
//Yield// 4 servings //Time// 45 minutes Adapted from Ian Pasquer, Chef, L’Orange Bleue

For the dressing (makes about 2 1/4 cups):

 * 2 tablespoons Dijon mustard
 * 1 tablespoon whole grain mustard
 * 1 1/2 cups extra-virgin olive oil
 * 1/3 cup white wine vinegar
 * 1 teaspoon dried thyme
 * 1 teaspoon sea salt
 * 2 teaspoons fresh ground black pepper

For the salad:

 * 2 to 4 baby Yukon Gold potatoes
 * 3 cloves garlic
 * 5 whole black peppercorns
 * 1 bay leaf
 * 1 teaspoon dried thyme
 * 5 tablespoons plus 1 teaspoon sea salt
 * 2 large eggs
 * 1/4 pound haricots verts or other very small green beans
 * 1 1/2 large or two medium heirloom or other tomatoes
 * 1 heart of romaine lettuce, torn into bite-size pieces
 * 2 cups arugula
 * 3 cups baby greens
 * 12 niçoise olives, pitted.

Method
Source: Adapted from Ian Pasquer, chef, L’Orange Bleue
 * 1. For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks.
 * 2. For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain.
 * 3. While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain.
 * 4. In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain.
 * 5. Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds.
 * 6. In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use.
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