Nicoise Salad
ID: f37b1185...
A classic French Riviera summer salad originating from the city of Nice. It is built on a bed of fresh leafy greens and beautifully arranged with hard-boiled eggs, flaked tuna, baby potatoes, green beans, cucumbers, tomatoes, red onions, olives, and a zesty homemade lemon vinaigrette.
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🍳 Cooking Flow
Make the lemon vinaigrette by whisking olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. → Boil the eggs, cook the baby potatoes, and blanch the green beans, then cool the eggs and green beans in ice water. → Slice the cooled potatoes, tomatoes, cucumber, red onion, and peeled eggs. → Assemble the salad by laying down greens on a platter and arranging all the ingredients on top. → Drizzle with the vinaigrette and season with freshly ground salt and pepper.
Cooking Steps
Brief Cooking Order
Make the lemon vinaigrette by whisking olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. → Boil the eggs, cook the baby potatoes, and blanch the green beans, then cool the eggs and green beans in ice water. → Slice the cooled potatoes, tomatoes, cucumber, red onion, and peeled eggs. → Assemble the salad by laying down greens on a platter and arranging all the ingredients on top. → Drizzle with the vinaigrette and season with freshly ground salt and pepper.
Introduction
A classic French Riviera summer salad originating from the city of Nice. It is built on a bed of fresh leafy greens and beautifully arranged with hard-boiled eggs, flaked tuna, baby potatoes, green beans, cucumbers, tomatoes, red onions, olives, and a zesty homemade lemon vinaigrette.
Step 1
In a glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified to make the lemon vinaigrette.
Step 2
Bring a small pot of water to a boil, reduce the heat to low so there are no bubbles, and gently add the eggs. Increase the heat slightly and boil for about 7 minutes for soft-boiled eggs, then immediately transfer them to an ice water bath.
Step 3
Bring another pot of water to a boil, add salt, and cook the baby potatoes for about 15 minutes until fork-tender. Retrieve them with a slotted spoon to cool, leaving the boiling water in the pot.
Step 4
Add the green beans to the same boiling potato water and blanch them for 1 to 2 minutes, then shock them immediately in an ice water bath to stop the cooking and preserve their bright green color.
Step 5
Prep all vegetables and eggs: slice the cooled potatoes in half or quarters, slice the grape tomatoes in half, diagonally slice the English cucumber, and thinly slice the red onion. Peel the cooled eggs and cut them in half.
Ingredients List
Important Notes
Always shock green beans and boiled eggs in an ice water bath to immediately halt the cooking process.
Using the same boiling water for both the potatoes and green beans saves time and energy.
Peeling hard-boiled eggs starting from the bottom makes it easier to get under the membrane for a clean peel.
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