Nicoise Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
4 to 6
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Course
Side Dish, Main Course, Salad
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Cuisine
French
Nicoise Salad
Description
This Nicoise Salad features small potatoes boiled until fork-tender and sliced, alongside green beans quickly blanched to preserve color and crunch. White beans add creaminess and substance, while halved hard-boiled eggs provide richness. Marinated artichokes introduce tang, and a combination of radishes and cucumber brings crisp freshness. Halved cherry tomatoes add juicy sweetness, complemented by the salty, briny flavor of Nicoise or Kalamata olives and capers.
The salad is dressed generously with a lemon vinaigrette that infuses brightness and acidity, harmonizing the varied ingredients. Fresh chopped parsley adds herbal notes, and seasoning with flaky sea salt and freshly ground black pepper finishes the flavors.
This dish works well as a light main or side salad, suitable for spring and summer meals. Its varied textures and flavors make it satisfying without being heavy. The preparation steps ensure each vegetable is cooked or treated to maintain optimal texture.
Ingredients
- 8 ounces potato small yellow or red
- 4 ounces Green bean trimmed, fresh
- ¾ White beans drained and rinsed, cooked
- 3 egg halved, hard boiled
- 4 artichoke hearts drained and halved
- 1 cup radish quartered radishes and/or sliced cucumber
- 1 cup cucumber quartered radishes and/or sliced cucumber
- 1 cup cherry tomato halved
- ½ cup nicoise olives pitted and halved, or Kalamata olives
- 2 tablespoons capers drained
- lemon vinaigrette for drizzling
- 2 tablespoons parsley chopped
- sea salt such as Maldon, flaky
- black pepper freshly ground
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
- Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
- Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.
User Reviews
Overall Rating
5
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