How To Make Salade Nicoise
This salade nicoise is a French salad, loaded with eggs, anchovies, and black olives. For this version, it’s also tossed with potatoes and crisp lettuce.
Serves:
Ingredients
- ½lbsmall red potatoes,(about 4)
- ¼lbgreen beans
- 2tbspred wine vinegar,or white
- 1tbspdijon mustard
- ½tspsalt
- ½tspfresh ground black pepper
- ½cupolive oil
- 1¼lbsromaine lettuce,(1 head)
- 4eggs,hardcooked
- 1anchovy fillets
- 2tbspcapers,drained
- 1cantuna
- ¼cuppimientos,(from a 4 oz jar), drained, diced
- ¼cupblack olives,pitted, chopped
Instructions
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Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans.
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Continue boiling for about 5 minutes longer, until the beans and potatoes are tender. Drain thoroughly.
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When the potatoes are cool enough to handle, peel them and cut them into quarters.
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In a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt and pepper. Add the oil slowly, whisking.
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In a large glass or stainless-steel bowl, toss the romaine with ¼ cup of the vinaigrette and then transfer to a platter or individual plates.
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In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine.
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Arrange the anchovies, capers, tuna, pimientos and olives in piles on the lettuce.
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Serve and enjoy!
Nutrition
- Calories: 425.63kcal
- Fat: 33.23g
- Saturated Fat: 5.41g
- Trans Fat: 0.02g
- Monounsaturated Fat: 22.13g
- Polyunsaturated Fat: 4.22g
- Carbohydrates: 17.18g
- Fiber: 5.36g
- Sugar: 3.56g
- Protein: 17.40g
- Cholesterol: 175.66mg
- Sodium: 720.42mg
- Calcium: 110.41mg
- Potassium: 822.89mg
- Iron: 4.19mg
- Vitamin A: 706.15µg
- Vitamin C: 14.31mg
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