Spring Nicoise Salad
User Reviews
5
Spring Nicoise Salad
Description
Spring Nicoise Salad combines baby Yukon Gold potatoes cooked until tender with green beans and asparagus blanched briefly and chilled to maintain crispness. Radish slices add peppery freshness, while the inclusion of Nicoise, Castelvetrano, or Kalamata olives and capers provides salty, briny notes. Soft or hard-boiled eggs on top add protein and richness. Fresh chopped parsley and dill enhance the herbaceous character of the salad.
The mustard vinaigrette, made from apple cider vinegar, honey, Dijon mustard, garlic, salt, pepper, and olive oil, infuses the salad with a balanced tangy sweetness that complements the vegetables and eggs. The mixture of textures, from tender potatoes to crisp green beans and soft eggs, gives the salad a satisfying variety.
As a composed salad, it can be served as a main course or a side during spring or summer meals. Preparing the eggs hard-boiled allows easier storage and serving in advance. The vinaigrette helps prevent the potatoes and vegetables from dulling in flavor.
Ingredients
- 1 pound Yukon Gold potatoes baby
- 3 tablespoons parsley chopped, fresh
- 1 pound green beans
- 1 pound asparagus woody stems removed, spears
- 1 radish chopped or sliced, bunch
- ½ cup nicoise, castelvetrano or Kalamata olives
- ¼ cup capers
- 3 tablespoons dill chopped, fresh
- 2 to 4 egg soft-boiled or hard-boiled
- salt for seasoning the salad
- black pepper for seasoning the salad
mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.
- While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
- To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. If you'd like to prepare this ahead of time, I suggest using hard-boiled eggs!
mustard vinaigrette
- In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
User Reviews
Overall Rating
5
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