Description
A fresh and vibrant Nicoise Salad featuring tender potatoes, crisp green beans, creamy white beans, hard-boiled eggs, artichoke hearts, radishes, cherry tomatoes, olives, and capers, all drizzled with a zesty lemon vinaigrette. This classic French salad offers a delightful combination of textures and flavors, perfect for a light lunch or dinner.
Ingredients
Vegetables and Beans
- 8 ounces small yellow or red potatoes
- 4 ounces fresh green beans (trimmed)
- ¾ cup cooked white beans (drained and rinsed)
- 1 cup quartered radishes and/or sliced cucumber
- 1 cup cherry tomatoes (halved)
- 4 artichoke hearts (drained and halved)
- ½ cup Niçoise or Kalamata olives (pitted and halved)
- 2 tablespoons capers (drained)
Protein
- 3 hard boiled eggs (halved)
Seasonings and Garnish
- 2 tablespoons chopped parsley
- Flaky sea salt (such as Maldon), to taste
- Freshly ground black pepper, to taste
Dressing
- Lemon Vinaigrette (for drizzling)
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring the water to a boil, then reduce the heat and simmer uncovered until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes and let them cool enough to handle, then slice them in half or quarters depending on size.
- Blanch the Green Beans: Refill the pot with water and bring it to a boil. Prepare a bowl of ice water nearby. Add the trimmed green beans to the boiling water and blanch them for 2 minutes. Immediately drain the beans and plunge them into the ice water to stop the cooking and retain their bright green color. After about 1 minute, drain the green beans and pat them dry on a kitchen towel.
- Assemble the Salad: In a large serving bowl or platter, arrange the cooked potatoes, blanched green beans, white beans, hard-boiled egg halves, artichoke hearts, radishes (or cucumber), cherry tomatoes, olives, and capers evenly. Drizzle generously with lemon vinaigrette to add brightness and flavor.
- Season and Garnish: Sprinkle the salad with chopped parsley and season to taste with flaky sea salt and freshly ground black pepper. Toss gently if desired and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Boil the potatoes just until tender to avoid them becoming mushy in the salad.
- Blanching the green beans preserves their crunchiness and vibrant color.
- You can substitute radishes with sliced cucumbers for a milder crunch.
- Use a good quality lemon vinaigrette or make your own by whisking lemon juice, olive oil, salt, and pepper.
- For added protein, consider adding tuna or anchovies, traditional to some Nicoise variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
