mediterranean · side dish

Niçoise Salad

Name: Niçoise Salad
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 6 anchovy fillets desalted; Capers as you like; 6 cherry tomatoes; 1 tablespoon sweet Dijon mustard; 4 boiled eggs; 5 tablespoons extra virgin olive oil; 150 grams cooked green beans; black olives as you like; 1 onion; 2 large potatoes cooked; salt; 2 tablespoons wine vinegar; 1 yellow or red bell pepper

“If you have around 45 minutes to spend in the kitchen, Niçoise Salad might be a super gluten free, dairy free, whole 30, and pescatarian recipe to try. This recipe makes 6 servings with 300 calories, 8g of protein, and 18g of fat each. For $1.27 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. It works well as a Mediterranean hor d'oeuvre. If you have salt, dijon mustard, bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. Niçoise Salad, Nicoise Salad, and Nicoise Salad are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Anchovy desalted6 fillet
Capers as you like6 servings
Cherry tomatoes6
Dijon mustard1 tbsp
Eggs4
Extra virgin olive oil5 tbsp
Green beans150 g
Olives as you like6 servings
Onion1
Potatoeslarge2 large
Salt6 servings
Wine vinegar2 tbsp
Bell pepper1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Let's start with cutting the vegetables.
2
Cut the potatoes into chunks, green beans in half, pepper into strips, cherry tomatoes into 4 pieces, and onion into thin slices.Better put all the vegetables in a large bowl.Now cut in 4 parts the eggs, and use only half immediately with the vegetables, the other will be used for garnishing, add the olives 3 anchovy fillets and desalted.Prepare the vinaigrette for seasoning: with a fork dissolve in a small bowl a pinch of salt (very little salt, there are anchovies and capers, you always have time to add salt) with the Dijon mustard and the vinegar emulsifies all with extra virgin olive oil.Seasoning salad, taste if is enough salt and garnish with the remaining eggs anchovies and capers.