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Lamb Niçoise Salad with Potatoes and Fava Beans

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Serves four.

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.

For the dressing
  • 1 large egg yolk
  • 6 oil-packed anchovies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp. Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
For the salad
  • 1 cup thinly sliced red onion
  • 16 baby potatoes
  • Kosher salt
  • 2 lb. fava beans in the pod or 1/2 lb. haricots verts
  • 16 cherry tomatoes cut in half
  • 1/4 cup Niçoise olives (about 20)
  • Freshly ground black pepper
  • 3/4 lb. leftover roasted leg of lamb, thinly sliced
  • 8 large caper berries
Make the dressing

Put the egg yolk, anchovies, garlic, and mustard in a food processor. With the motor running, gradually add the olive oil and process until the mixture starts to thicken and emulsify (it should have the consistency of heavy cream), about 2 minutes. With the motor still running, add the lemon juice and 1 tsp. hot water. Continue to process until the mixture reaches a soft mayonnaise consistency. Season to taste with salt and pepper and set aside.

Make the salad

Put the onion in a medium bowl, cover with cold water, and soak for 20 minutes. Drain and pat dry.

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.

nutrition information (per serving):
Calories (kcal): 620; Fat (g): fat g 39; Fat Calories (kcal): 350; Saturated Fat (g): sat fat g 7; Protein (g): protein g 33; Monounsaturated Fat (g): 26; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 1330; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 6;

Photo: Scott Phillips

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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