Salade Nicoise Recipe

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Salade Nicoise
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Ingredients
20
Count
Nutrition
597
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. For the vinaigrette:.
  2. Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
  3. For the salad:
  4. Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.
  5. Meanwhile, fill medium bowl with 1 quart water and 2 cups ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
  6. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes.
  7. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water).
  8. Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute.
  9. Toss in 1/4 cup vinaigrette; set aside.
  10. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
  11. Arrange bed of lettuce on very large, flat serving platter.
  12. Place tuna in now-empty bowl and break up with fork.
  13. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce.
  14. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed.
  15. Arrange reserved potatoes in separate mound at edge of lettuce bed.
  16. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes.
  17. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels.
  18. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
  19. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed.
  20. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using).
  21. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 596.57 Kcal (2498 kJ)
Calories from fat 361.01 Kcal
% Daily Value*
Total Fat 40.11g 62%
Cholesterol 139.77mg 47%
Sodium 528.49mg 22%
Potassium 841.22mg 18%
Total Carbs 39.21g 13%
Sugars 12.95g 52%
Dietary Fiber 6.18g 25%
Protein 20.44g 41%
Vitamin C 33.7mg 56%
Iron 21.1mg 117%
Calcium 88.6mg 9%
Amount Per 100 g
Calories 143.9 Kcal (602 kJ)
Calories from fat 87.08 Kcal
% Daily Value*
Total Fat 9.68g 62%
Cholesterol 33.72mg 47%
Sodium 127.48mg 22%
Potassium 202.92mg 18%
Total Carbs 9.46g 13%
Sugars 3.12g 52%
Dietary Fiber 1.49g 25%
Protein 4.93g 41%
Vitamin C 8.1mg 56%
Iron 5.1mg 117%
Calcium 21.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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