Nicoise Salad
Niçoise salad is a vibrant and flavorful French classic featuring fresh vegetables and savory ingredients, ideal for a light yet satisfying meal. You will enjoy this healthy salad in just 10 minutes and pair it with any maincourse - it always turns out super delicious and loved by everyone on the table!
Ingredients
For the Salad
- 1 cup of green beans topped and tailed
- 2 eggs hard-boiled
- 2 cups cooked white beans 1 x 14.5 ounce can, drained
- 2 cups romaine lettuce roughly chopped
- 2 cups of cherry tomatoes halved
- ¼ cup of olives black, preferably Niçoise olives
- 4 ounces roasted red bell peppers sliced
For the Niçoise Salad Dressing
- 1 shallot peeled and minced
- 1 clove of garlic peeled and finely sliced
- 1 teaspoon red wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 1 tablespoon salt-packed capers rinsed, drained, and minced
- Salt and black pepper to taste
Instructions
Preparation Steps
- Assemble all the tools and ingredients.
- Fill a large bowl with iced water.
- Top and tail the green beans, halve the cherry tomatoes, slice the roasted red peppers, and chop the romaine lettuce.
- Peel and mince the shallot and the garlic clove.
- Rinse and drain the capers, and chop finely.
Cooking Steps
- Bring a pan of salted water to a boil. Add the eggs, and cook for 5 minutes.
- After 5 minutes, add the green beans to the same pot. Boil for 5 more minutes, then drain, and plunge both beans and eggs into the bowl with the iced water.
- When cool enough to handle, peel the hard-boiled eggs and cut them in half.
Making the Dressing
- To make the dressing for your Niçoise salad, simply put all the ingredients for the dressing into a jar with a screw cap. Screw the cap on and shake vigorously until well combined. Check the flavor, and season with salt and fresh ground pepper to taste.
Making the Salad
- Put the white beans into a mixing bowl and add one third of the dressing. Toss together, to coat, then add to one side of the serving platter.
- Put the romaine lettuce in the same bowl, and add another third of the dressing. Toss together, then put next to the beans on the platter.
- Add the tomatoes, red peppers, and green beans to the platter, keeping each ingredient discrete to look beautiful on the plate. Drizzle over the last of the dressing, being sure to get every last bit of garlic, shallot, and capers out of the jar and onto the plate.
- Top with the black olives and halved hard boiled eggs.
Nutrition
Calories: 325kcalCarbohydrates: 31gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 82mgSodium: 628mgPotassium: 882mgFiber: 8gSugar: 4gVitamin A: 2904IUVitamin C: 35mgCalcium: 140mgIron: 5mg
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