Not-Quite Niçoise With Lime-Chive Cream Recipe

Name: Not-Quite Niçoise With Lime-Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1 1/4 pounds tiny creamer potatoes, trimmed; 3/4 pound French filet beans or regular green beans, stem end removed; 4 cups butter lettuce leaves, loosely packed, washed and spun dry; 2 cups baby spinach leaves, washed and spun dry; 2 pointed sweet red peppers (or 1 large red bell pepper), quartered lengthwise and sliced crosswise; 3 Persian cucumbers, halved lengthwise and sliced crosswise; 3 ripe, red-brown or other flavorful tomatoes, cored and sliced into wedges; 4 hard-cooked eggs, halved; 1 clove from a head of shallot, halved and thinly sliced; 1 avocado, cut into thin wedges (optional, but good); 3 ounces mild smoked salmon such as Scottish or Gaspe, sliced in ribbons, or one filet of smoked, peppered mackerel, flaked (about 3 oz.), as preferred; For the lime cream; 1 1/2 - 2 tablespoons creme fraiche; 1/2 lime, juiced and zested; 1 pinch fine sea salt to taste; 1/2 teaspoon mild honey; 2 tablespoons minced chives; 5 tablespoons olive oil

Servings: persons

For the Salad
1 1/4 pounds tiny creamer potatoes, trimmed
3/4 pound French filet beans or regular green beans, stem end removed
4 cups butter lettuce leaves, loosely packed, washed and spun dry
2 cups baby spinach leaves, washed and spun dry
2 pointed sweet red peppers (or 1 large red bell pepper), quartered lengthwise and sliced crosswise
3 Persian cucumbers, halved lengthwise and sliced crosswise
3 ripe, red-brown or other flavorful tomatoes, cored and sliced into wedges
4 hard-cooked eggs, halved
1 clove from a head of shallot, halved and thinly sliced
1 avocado, cut into thin wedges (optional, but good)
3 ounces mild smoked salmon such as Scottish or Gaspe, sliced in ribbons, or one filet of smoked, peppered mackerel, flaked (about 3 oz.), as preferred
For the lime cream
1 1/2 - 2 tablespoons creme fraiche
1/2 lime, juiced and zested
1 pinch fine sea salt to taste
1/2 teaspoon mild honey
2 tablespoons minced chives
5 tablespoons olive oil

1
Bring a medium pot of water, seasoned with salt, to the boil, and add the beans. Cover and turn off heat. After about 3 minutes, beans should be crisp-tender. Remove with tongs or slotted spoon to a bowl, rinse with cold water to refresh, drain, and set aside
2
Re-heat water to boiling point, add potatoes, reduce heat, and simmer until just tender. Drain and set aside to cool.
3
Toss lettuces together and arrange on individual plates.
4
Over lettuces, arrange remaining vegetables and eggs attractively, ending with smoked fish and shallots. Drizzle with li dressing and serve.
5
Whisk creme fraiche, lime juice, zest, salt, and honey together until smooth. Add chives and whisk again to incorporate
6
While whisking, add olive oil in a thin stream until blended. Drizzle over individual salads. Note: if increasing, taste for seasoning as it should be tart but not too tart and may require adjustment.

544

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 19 ingredients. The key ingredients include: For the Salad, 1 1/4 pounds tiny creamer potatoes, trimmed, 3/4 pound French filet beans or regular green beans, stem end removed, 4 cups butter lettuce leaves, loosely packed, washed and spun dry, and more.

Yes, Not-Quite Niçoise With Lime-Chive Cream 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.

Not-Quite Niçoise With Lime-Chive Cream

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