Nicoise Salad
User Reviews
5
Nicoise Salad
Description
The Nicoise Salad combines halved baby potatoes, trimmed green beans, boiled eggs, and fresh vegetables like radishes, cherry tomatoes, and mixed greens. The potatoes are simmered until tender, while the green beans are briefly blanched and cooled to retain color and crunch. Eggs are boiled to jammy or hard consistency according to preference. The salad dressing is a blend of shallots soaked in red wine vinegar, Dijon mustard, olive oil, herbes de provence, salt, and pepper, adding a sharp, aromatic touch. This salad layers the ingredients neatly, offering a range of textures from creamy eggs to crisp vegetables and earthy potatoes. It's best served at room temperature to allow the flavors to meld. The recipe also notes that leftovers keep best without lettuce and that prepping components in advance supports easy assembly and maintained freshness.
Ingredients
- 1 shallot thinly sliced
- ¼ cup red wine vinegar
- 1 pound baby potato halved
- ½ pound green beans trimmed
- 4 egg
- 1 ounce container mixed greens
- 1 cup cherry tomato halved
- 4-5 radish thinly sliced
- ½ cup olives pitted, Nicoise
- 2 teaspoons Dijon mustard
- ¼ teaspoon herbes de provence
- ¼ teaspoon salt
- ¼ teaspoon black 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!
Notes
- Leftover ingredients store well for up to 2 days without the lettuce to preserve texture.
- Pre-cook and refrigerate potatoes, green beans, and eggs separately for up to 4 days to streamline assembling.
- The salad dressing keeps refrigerated for up to 7 days and should be combined with other components just before serving.
- Bring refrigerated ingredients to room temperature before assembling to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
