New York Times

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Here, I’ve riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.