Nicoise-Style Crudites Recipe

Name: Nicoise-Style Crudites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fingerling potatoes, halved lengthwise (about 14 oz.); 1/4 cup plus 1 1/2 tsp. kosher salt, divided; 1/2 pound haricots verts (French green beans); 1/4 cup fresh lemon juice (about 2 lemons); 1 small shallot, finely chopped; 1 small garlic clove, finely grated; 2 teaspoons whole-grain Dijon mustard; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped pitted Nicoise olives; 3 tablespoons finely chopped fresh flat-leaf parsley; 3/4 teaspoon black pepper, divided; 3 plum tomatoes, cut into wedges; 1 head Belgian endive, separated into leaves; 2 Persian cucumbers, diagonally sliced (about 4 oz.); 3 hard-boiled eggs, halved

Servings: persons

12 fingerling potatoes, halved lengthwise (about 14 oz.)
1/4 cup plus 1 1/2 tsp. kosher salt, divided
1/2 pound haricots verts (French green beans)
1/4 cup fresh lemon juice (about 2 lemons)
1 small shallot, finely chopped
1 small garlic clove, finely grated
2 teaspoons whole-grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup finely chopped pitted Nicoise olives
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon black pepper, divided
3 plum tomatoes, cut into wedges
1 head Belgian endive, separated into leaves
2 Persian cucumbers, diagonally sliced (about 4 oz.)
3 hard-boiled eggs, halved

1
Place potatoes in a medium saucepan. Add 1/4 cup salt and water to cover by 2 inches. Bring to a gentle boil over medium-high; reduce heat to low, and simmer 8 to 10 minutes or until just tender, adding haricots verts during the last 2 minutes of cook time. Drain vegetables, and plunge into ice water to stop the cooking process.
2
Stir together lemon juice, shallot, garlic, and mustard in a medium bowl. Let stand 5 minutes. Whisk in olive oil, olives, and parsley. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
3
Drain potatoes and haricots verts, and pat dry with paper towels. Arrange cooked vegetables, tomatoes, endive leaves, cucumbers, and eggs on a serving board; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with vinaigrette.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 fingerling potatoes, halved lengthwise (about 14 oz.), 1/4 cup plus 1 1/2 tsp. kosher salt, divided, 1/2 pound haricots verts (French green beans), 1/4 cup fresh lemon juice (about 2 lemons), and more.

Yes, Nicoise-Style Crudites falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nicoise-Style Crudites

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