Salade Nicoise
Salade Nicoise is like a culinary escape to sunny southern France on a plate. It’s a show-stopping salad perfect for a spring or summer dinner!
Servings: 6
Ingredients
Vinaigrette
- 3 large cloves garlic minced or crushed through a garlic press
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice or to taste
- 2/3 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- Cayenne pepper to taste
- salt and freshly ground black pepper to taste
Salad
- 3/4 pound fingerling potatoes preferably small, halved
- 1/4 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 1 pound green beans preferably small (haricot verts) stem ends trimmed and halved
- 1 large English cucumber peeled if desired, sliced
- 4 large plum tomatoes cut into wedges
- 1/2 small red onion thinly sliced
- 1 sprig fresh basil or oregano or a combination, thinly sliced
- 3 cans (3-4 ounces each) smoked trout in oil drained and separated into chunks
- 4 hard-cooked eggs peeled and quartered
- 1/2 cup Nicoise or Kalamata olives pitted and halved
- 2 tablespoons capers drained
Instructions
Vinaigrette
- In a large bowl, mash the garlic, anchovy paste and mustard together to form a paste. Stir in the lemon juice.
- Slowly whisk in the olive oil in a slow, steady stream until creamy. Stir in the parsley and season to taste with salt, black pepper and cayenne. Refrigerate until needed.
Salad
- Preheat oven to 400 degrees. Toss halved potatoes with oil, salt and black pepper. Spread out on a baking sheet. Roast for 30 to 40 minutes, or until tender and lightly browned, turning once or twice. Let cool slightly.
- While potatoes are roasting, bring a small pot of water to a boil. Generously salt the water and cook the green beans 2 to 3 minutes or until crisp-tender. Alternately, steam the beans in a steamer over boiling water for 4 to 5 minutes or until crisp-tender. Drain, cool and set aside.
- Mound the potatoes in the center of a large platter. Place green beans around potatoes.
- Arrange the remaining ingredients, except for herbs and capers, as desired.
- Sprinkle with capers and herbs.
- Drizzle with some of the vinaigrette. Serve the remaining vinaigrette on the side.
Notes
SUBSTITUTIONS:
- Can use cooked salmon or canned tuna.
Nutrition
Serving: 6 | Calories: 458kcal | Carbohydrates: 22g | Protein: 9g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 127mg | Sodium: 430mg | Potassium: 673mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1275IU | Vitamin C: 33mg | Calcium: 86mg | Iron: 2mg