Appears in Cook's Illustrated May/June 2023
A range of temperatures and textures—and meticulous seasoning—reinvigorate the classic summery salad from the Côte d'Azur.
Cooking the potatoes for our salade Niçoise in heavily salted water ensured that they were well seasoned; using that same water for the green beans was not only efficient but also meant that some of the calcium ions in the beans' cell walls...