Recipes Ingredients Seafood Recipes Salmon Recipes Leftover Salade Nicoise 3.3 (60) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 20 mins Total Time: 1 hrs 20 mins Servings: 6 The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France. Ingredients 2 tablespoons minced shallot 1 tablespoon red-wine vinegar 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry Coarse salt and freshly ground pepper 1 pound tiny new potatoes, boiled until tender 2 tablespoons fresh chopped dill 1 ½ cups fresh or cooked corn kernels (from 2 ears) 1 ½ ounces Parmesan cheese, shaved (about ½ cup) ½ cup firmly packed fresh basil leaves, plus more for serving 1 pound tomatoes (about 2 ½ medium), cut into 1-inch wedges 1 large endive (about 6 ounces), cut into thin strips lengthwise Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces Leftover Grilled Herbed Shrimp, cold or room temperature 4 links fresh chorizo or other sausage, halved lengthwise and grilled Tender lettuce leaves 4 large eggs, hard-boiled, halved, and salted Anchovy fillets packed in olive oil, for serving Olives, for serving Directions Combine shallot, vinegar, and 2 teaspoons oil in a bowl. Add green beans and toss well. Season with salt and pepper; set aside. Combine potatoes, 1 tablespoon oil, and dill and toss well. Season with salt and pepper; set aside. Combine corn, 1 tablespoon oil, and cheese and toss well. Season with salt and pepper; set aside. Bring a small pot of water to a boil. Add basil and cook 30 seconds. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Squeeze basil dry, then transfer to a small food processor or mortar and pestle. Add remaining 3 tablespoons oil and 1/2 teaspoon salt. Puree until smooth. Toss basil oil with tomatoes and season with salt and pepper; set aside. Arrange endive, salmon, shrimp, sausage, lettuce, eggs, and basil leaves on a platter. Add dressed green beans, potatoes, corn, and tomatoes. Serve with anchovies and olives. Rate it Print