Lamb Niçoise Salad with Potatoes and Fava Beans

Lamb Niçoise Salad with Potatoes and Fava Beans
Photo by Scott Phillips

Ingredients

  • 8 large caper berries
  • ¼ cup Niçoise olives (about 20)
  • 1 tsp. Dijon mustard
  • 16 baby potatoes
  • Freshly ground black pepper
  • 1 cup thinly sliced red onion
  • 16 cherry tomatoes cut in half
  • + 9 more ingredients
    • ½ cup extra-virgin olive oil
    • ¾ lb. leftover roasted leg of lamb, thinly sliced
    • 1 Tbs. fresh lemon juice
    • Kosher salt
    • 1 clove garlic, finely chopped
    • 1 large egg yolk
    • 2 lb. fava beans in the pod or ½ lb. haricots verts
    • 6 oil-packed anchovies, finely chopped
    • Kosher salt and freshly ground black pepper

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 juic...

View full recipe at Fine Cooking

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