Leftover roasted lamb replaces the more typical tuna in this take on the classic Niçoise salad.
Watch the video How to Shell Fava Beans for tips and tricks on how to easily get fava beans out of their tough skins.
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Put the potatoes in a large pot of wellsalted water. Bring to a boil over medium-high heat and cook until the potatoes aretender, 5 to 10 minutes. Drain and when cool enough to handle, cut them in half. Transfer to a large bowl and toss with the reserved onion and a couple of spoonfuls of the dressing.
Bring a large pot of well-salted water to a boil over medium-high heat. Remove the fava beans from their pods and cook them in the boiling water until tender, about 2 minutes. Drain and run under cold water to stop the cooking. Pinch the dull, olive-colored skin and slip each bean out (you should have about 2 cups beans). Discard the skins. (Alternatively, cook the haricots verts in the water until tender, 2 to 3 minutes.)
In a medium bowl, toss the tomatoes with the olives and season with a few grinds of pepper.
Arrange the potatoes and onions, tomatoes and olives, favas, and lamb on a large serving platter. Garnish with the caper berries. Drizzle with the remaining dressing and season to taste with salt and pepper.
Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.
Wonderful. Thank you!
This salad looked really good, but the recipe seems to abruptly end before finishing; does the recipe call for you to toss the potatoes and tomatoes in the dressing? The dressing is wonderful and has a great consistency. I did give the veggies and potatoes all a light toss in the dressing, and replaced the fava beans with fresh asparagus and artichoke hearts. Using multicolored tomatoes, and adding quartered hard boiled eggs and a few olives to the platter made a great meal for a small dinner gathering. Thanks!
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