Salade Nicoise Recipe

Name: Salade Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 head Boston lettuce; 8 small cooked artichoke hearts (such as those sold in jars from Italy); a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained; 12 small new potatoes, peeled, boiled, and drained; 4 very ripe tomatoes, peeled and quartered; 16 black olives; 1 heaped tbsp capers, drained; 1 small red onion, peeled and thinly sliced; 1 small bunch of flat-leaf parsley, leaves; Coarsely chopped anchovies (allow 5 per person, or more if desired); Sea salt and black pepper; 2 tbsp red wine vinegar; a generous pinch of sea salt black pepper; 2 garlic cloves, peeled and finely chopped; 3/4 cup extra virgin olive oil

Servings: persons

4 eggs
1 head Boston lettuce
8 small cooked artichoke hearts (such as those sold in jars from Italy)
a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained
12 small new potatoes, peeled, boiled, and drained
4 very ripe tomatoes, peeled and quartered
16 black olives
1 heaped tbsp capers, drained
1 small red onion, peeled and thinly sliced
1 small bunch of flat-leaf parsley, leaves
Coarsely chopped anchovies (allow 5 per person, or more if desired)
Sea salt and black pepper
2 tbsp red wine vinegar
a generous pinch of sea salt black pepper
2 garlic cloves, peeled and finely chopped
3/4 cup extra virgin olive oil

1
First, make the dressing by mixing together the vinegar, salt, pepper, and garlic.
2
Whisk well, then pour in the oil in a thin stream.
3
Set aside.
4
Put the eggs in a saucepan of cold water, bring to the boil, and cook for 5 minutes.
5
Refresh under cold running water for 5 minutes, then peel and quarter lengthways.
6
Find either a round, shallow terracotta or white porcelain dish and arrange attractively all the salad ingredients, starting with a bed of lettuce.
7
The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a crisscross pattern over the surface.
8
Season discriminately with salt and generously with pepper.
9
Give the dressing a final whisk, and spoon over the surface.
10
Eat immediately with some crusty bread.

815

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 16 ingredients. The key ingredients include: 4 eggs, 1 head Boston lettuce, 8 small cooked artichoke hearts (such as those sold in jars from Italy), a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained, and more.

Yes, Salade Nicoise 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.

Salade Nicoise

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