This classic Salade Nicoise is a celebration of fresh, simple ingredients brought together in perfect harmony. Featuring waxy new potatoes, tender-crisp haricots verts, and hard-boiled eggs, this dish offers a delightful contrast of textures. The salad is anchored by a bright, tangy dressing made from lemon juice, extra virgin olive oil, and salty anchovy fillets, which infuse every bite with deep umami flavor. Topped with delicate baby artichokes, crisp scallions, and briny Nicoise olives, it is a complete meal in a bowl. Perfect for a warm summer lunch, a light dinner, or as an elegant side dish for grilled fish or meat. It’s easy to prepare and always impresses with its fresh, home-style appeal.
Salade Nicoise
Description
This classic Salade Nicoise is a celebration of fresh, simple ingredients brought together in perfect harmony. Featuring waxy new potatoes, tender-crisp haricots verts, and hard-boiled eggs, this dish offers a delightful contrast of textures. The salad is anchored by a bright, tangy dressing made from lemon juice, extra virgin olive oil, and salty anchovy fillets, which infuse every bite with deep umami flavor. Topped with delicate baby artichokes, crisp scallions, and briny Nicoise olives, it is a complete meal in a bowl. Perfect for a warm summer lunch, a light dinner, or as an elegant side dish for grilled fish or meat. It&# 226;ÂÂs easy to prepare and always impresses with its fresh, home-style appeal.Ingredients
Directions
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Place potatoes in a saucepan with water to cover and boil until tender, about 10 to 12 minutes.
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Drain potatoes and let them cool, then quarter them and set aside.
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Hard boil eggs by placing them in boiling water and cooking for 9 minutes.
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Remove eggs from heat and plunge into ice water to cool, then peel and quarter, setting them aside.
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Place French green beans in boiling salted water and cook until al dente, about 2 to 3 minutes.
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Remove green beans and refresh in ice water to stop cooking, then drain.
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Slice cucumber into paper-thin rounds and place in a large mixing bowl.
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Trim artichokes of outer leaves, slice paper-thin, and toss into the bowl with cucumbers.
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Slice scallions on a bias, paper-thin, and add to the bowl.
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Add anchovy fillets, Nicoise olives, lemon juice, and olive oil to the bowl; season with salt and toss to mix well.
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Add the quartered potatoes, eggs, green beans, and mesclun greens to the bowl.
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Toss everything gently but thoroughly to combine and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 266.7kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.6g8%
- Cholesterol 186.5mg63%
- Sodium 80.8mg4%
- Total Carbohydrate 42.5g15%
- Dietary Fiber 7.5g30%
- Sugars 5.9g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking anchovy fillets in milk for up to 2 hours helps mellow their strong salty flavor before using them in the dressing.
For best texture, ensure green beans are refreshed in ice water immediately after boiling to retain their bright green color and crispness.
This salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to prevent the mesclun from wilting.
You can substitute canned baby artichoke hearts if fresh tiny artichokes are unavailable, but pat them dry thoroughly to avoid excess moisture.
