Nicoise Salad
User Reviews
5.0
36 reviews
Excellent
Nicoise Salad
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This vibrant vegetarian Nicoise salad perfectly combines fresh veggies, eggs, olives, and a zesty onion vinaigrette for a burst of flavor.
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Ingredients
- 1 shallot thinly sliced
- ¼ cup red wine vinegar
- 1 pound baby potatoes halved
- ½ pound green beans trimmed
- 4 eggs
- 1 ounce container mixed greens
- 1 cup cherry tomatoes halved
- 4-5 radishes thinly sliced
- ½ cup pitted Nicoise olives
- 2 teaspoons Dijon mustard
- ¼ teaspoon herbs de provence
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
Instructions
- In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes while you prepare the remaining ingredients.
- Add the baby potatoes to a medium saucepan and cover with cold water by 1-inch. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain, and set aside in a medium bowl. Season with salt and pepper.
- Bring a medium pot of water to a boil and set up an ice bath. Once the water is boiling, add green beans and cook for 2 to 3 minutes, or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.
- Return the pot of water to a gentle boil and delicately drop the eggs in and cook for 6 ½ minutes (for jammy yolks) or 8 to 10 minutes if you prefer hard-boiled eggs. Remove from the pot with a slotted spoon and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.
- Remove the shallots from the vinegar and set aside. Whisk in Dijon, herbs de Provence, salt and pepper into vinegar until smooth. Slowly stream in olive oil and whisk until emulsified.
- Layer the prepared salad ingredients on a platter and drizzle the dressing over it. Toss and serve!
Equipments used:
Notes
- Storage: Leftovers can be stored in an airtight container for up to 2 days without lettuce. Keep in mind that fresh ingredients such as radishes and tomatoes will become less crispy, and the texture may differ.
- Tips:
- To meal prep: pre-cook the potatoes, green beans, and eggs and refrigerate them separately for up to 4 days. Make the salad dressing and store it in the fridge for up to 7 days. Then when you're ready to build the salad, assemble all the salad ingredients together for an easy dish.
- For best flavor, serve Nicoise salad at room temperature. If you are prepping ahead and refrigerating separate ingredients, bring them to room temperature first before assembling the salad.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
28g
(9%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Sodium
517mg
(22%)
Potassium
789mg
(23%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
888IU
(18%)
Vitamin C
39mg
(43%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 517mg | 22% |
| Potassium | 789mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 39mg | 43% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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