Lazy Niçoise

Image courtesy of Jessica Diehl.

Jessica Diehl is always on the go. The German-born, New York-based fashion stylist has consulted for some of the biggest brands and high-profile industry names, and she has lent her direction to some of the most influential editorial campaigns. When it comes to making dinner, the busy multi-hyphenate tells Family Style about her recipe for her “lazy” niçoise salad. “It is the easiest thing to make—a little salt and pepper and a hot pan with olive oil,” Diehl explains. When she has extra time on her hands, she substitutes fresh sushi-grade tuna steak for Ortiz canned tuna. “I like it quite raw, so it takes no time at all. Dijon dressing with a splash of Maggi seasoning is a sort of guilty pleasure.” 

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Ingredients

• 1 can of Ortiz sardines
• 1 can of Boquerones
• ½ pound baby potatoes 
• ½ lemon (juiced)
• 5 ounces green beans
• Salt and pepper
• ½ cup cherry tomatoes (halved)
• 1 head of butter lettuce
• ¼ cup black olives
• 2 eggs (hard boiled)
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon honey
• 2 teaspoons white wine vinegar
• 2 tablespoons olive oil

Instructions

1. Boil small potatoes, and set aside.
2. Return pot to stove, briefly boil green beans.
3. Boil water, add two eggs at boiling point and cool for seven minutes and place in an ice bath. 
4. Open a can of Ortiz Tuna, season lightly with lemon, salt and pepper.
5. Rinse lettuce leaves, cut up cherry tomatoes.
6. Peel hard boiled eggs and halve.
7. Halve or quarter boiled potatoes 
8. Add black olives and two Boquerones (white anchovy filets).
9. For the dressing, mix dijon mustard, whole grain mustard, honey and white wine vinegar.
10. Top salad with dressing and olive oil.