Classic Nicoise Salad

Name: Classic Nicoise Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 head Boston lettuce, leaves separated; 8 smalls cherry tomatoes or small cocktail tomatoes, halved or quartered; 2 Tbsps dijon mustard; 2 Tbsps dry white wine; 4 larges eggs; 1 Tbsp chopped fresh thyme; 283 grams haricots verts or thin green beans, trimmed; 4 servings Kosher salt; 162 milliliters extra-virgin olive oil; 68 milliliters nicoise olives; 4 servings Freshly ground pepper; 6 radishes, trimmed and quartered; 454 grams red-skinned potatoes, sliced 1/3 inch thick; 312 grams Italian or Spanish tuna packed in olive oil, drained; 60 milliliters white wine vinegar

Classic Nicoise Salad might be just the Mediterranean recipe you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 367 calories, 26g of protein, and 17g of fat per serving. It works well as a rather inexpensive main course. 4 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up boston lettuce, pepper, white wine vinegar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Classic Salade Nicoise, Nicoise Salad, and Salad Niçoise.

Instructions

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes.

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Potato

Water

Salt

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Sauce Pan

Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

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Wine

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Sauce Pan

Bowl

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water.

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Water

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Sauce Pan

Bowl

Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes.

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Haricots Verts

Water

Drain and immediately plunge into the ice water to cool; drain and pat dry.

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Water

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes.

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Water

Egg

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Sauce Pan

Drain, then run under cold water to cool. Peel under cold running water.

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Water

Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl.

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Mustard

Shallot

Vinegar

Pepper

Thyme

Salt

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Whisk

Bowl

Whisk in the olive oil in a slow, steady stream until emulsified.

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Olive Oil

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Whisk

Toss the tomatoes ian a small bowl with salt and pepper to taste.

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Salt And Pepper

Tomato

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Bowl

Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

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Potato

Egg

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top.

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Haricots Verts

Potato

Radish

Lettuce

Egg

Tuna

Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates.

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Tomato

Drizzle with the dressing and top with the olives.

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Olives

Photograph by Johnny Miller

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

1head

Boston lettuce, leaves separated 8smalls

cherry tomatoes or small cocktail tomatoes, halved or quartered 2Tbsps

dijon mustard 2Tbsps

dry white wine 4larges

eggs 1Tbsp

chopped fresh thyme 283grams

haricots verts or thin green beans, trimmed 4servings

Kosher salt 162milliliters

extra-virgin olive oil 68milliliters

nicoise olives 4servings

Freshly ground pepper 6

radishes, trimmed and quartered 454grams

red-skinned potatoes, sliced 1/3 inch thick 312grams

Italian or Spanish tuna packed in olive oil, drained 60milliliters

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Champagne, Bordeaux, White Burgundy, Gruener Veltliner

Salad Nicoise works really well with Chardonnay, Sauvignon Blanc, and Champagne. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Cupcake Vineyards Pinot Noir. It has 4.2 out of 5 stars and a bottle costs about 17 dollars.