Niçoise Vinaigrette

1 medium Shallot, minced
1 Tbsp Fresh Thyme, chopped fine
2 Tbsp Fresh Basil, chopped fine
2 tsp Fresh Oregano, chopped fine
1 tsp Fresh Rosemary, chopped fine
1 tsp Capers
1 Anchovy filet
1 Egg
1 tsp Dijon Mustard
1/4 cup Lemon Juice
1/4 cup Champagne Vinegar
3/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper, coarsely ground


  • Using a Mortar and Pestle, crush the Anchovy, Capers, and Shallots with the Herbs.
  • Wisk in the Egg and Dijon Mustard.
  • Add the Vinegar and Lemon Juice, and mix well.
  • Whisk in the Olive Oil.
  • When the Olive Oil is finished, taste, and add Salt and Pepper to taste.

Makes about 1 cup.


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  1. […] Salade Niçoise à l’Américaine – Niçoise Salad (American Style) Ingredients: 4 Tuna Fillets (about 6 oz each) 1/2 Tbsp Olive Oil 1/2 tsp Sea Salt, or coarse Kosher 1/2 tsp Black Pepper, ground 12 baby Red Pontiac Potatoes 1 Roasted Red Bell Pepper 4-6 oz Green Beans, trimmed 4 Eggs Water for boiling 1/3-1/2 lb Butterhead Lettuce 1/2 cup Fresh Basil 2 Tbsp Fresh Thyme 1/4 cup Fresh Mint 4 Plum Tomatoes, Quartered 2 Tbsp Capers 12 Niçoise Olives 4-8 Anchovies (optional) 1 cup Niçoise Vinaigrette […]

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