Nicoise Salad

by flavorslutofficial
0 comment

A classic French salad consisting of fresh crisp vegetable, rich proteins, healthy fats and a delicious French vinaigrette you can find here. Try it using your favorite vegetables and customize it the way you love!

Nicoise Salad

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course, Salad
Cuisine: French
Servings: 4
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Ingredients:
 
  • 16 oz oil packed canned tuna
  • 8 eggs
  • 20 oz green beans
  • 1.5 lbs small potatoes of your choice
  • 16 oz cherry tomatoes
  • 10-12 whole radishes
  • 6 oz jar pitted kalamata olives (or an olive of your choice)
  • 1/2 Recipe French Dressing (see link in description)
Instructions:
  • The Night Before Dinner:
  • Clean and wash your produce. Cut the potatoes into bite sized pieces, slice the cherry tomatoes in half, trim and quarter your radishes, trim the ends from your green beans and cut into bite sized pieces, and make the French dressing.
  • Store all your prepped produce and and dressing in the fridge until ready to use.
  • When Ready To Cook:
  • Bring a large pot of water to a boil and when boiling add your eggs and potatoes. Boil for 12 minutes or until the potatoes are soft. Do not drain the water and keep it boiling.
  • Place the eggs into a bowl of ice water to cool and place the cooked potatoes into a bowl large enough to fit the cooked green beans as well.
  • Add your green beans to the pot of boiling water and cook until they are bright green and slightly tender, about 3-4 minutes. (You're done with the water now)
  • Remove the green beans from the pot, drain of excess water, and add the to the bowl with the potatoes.
  • Your eggs should be cool enough to peel at this point. Peel your eggs and cut them in half length wise. Set aside.
  • Dress your green beans and potatoes with a quarter of the French dressing, and dress your tomatoes and radishes with an additional quarter of the dressing. Toss to coat well.
  • Drain the Kalamata olives, and the excess oil from your canned tuna.
  • To serve: plate each component separately, but nestled up close to each other as in the picture above. Or you can totally toss the entire thing together since that's how it's eaten anyway lol. You do you boo!
  • Divide the remaining dressing between servings and drizzle over top. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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