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Summer Vegetable Niçoise Salad
with Sweet Peppers & Hard-Boiled Eggs
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Time35-45 mins
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Servings2
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NutritionEst. 460 calories
This bright, robust salad puts a seasonal spin on the delectable flavors of a Provençal favorite, “salade Niçoise.” Alongside the traditional combination of briny olives, creamy potatoes and crisp green beans, we’re adding seasonal juicy tomato and sweet peppers (which can be green, yellow, orange or red)—all wrapped in a tangy mustard vinaigrette. We’re topping it off with classic hard-boiled eggs and for a twist, a bit of sweet, anise-like tarragon.
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instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 1 medium pot and 1 small pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Snap off and discard the stem ends of the greens beans. Quarter the potatoes. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut out and discard the stems, ribs and seeds of the peppers; cut into ¼-inch-thick rings. Core the tomato: cut into 8 wedges. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the tarragon leaves off the stems; discard the stems.
2
Blanch the green beans:
Fill a medium bowl with ice water and set aside. Add the green beans to the medium pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened. Using a slotted spoon, transfer the cooked green beans to the bowl of ice water, leaving the pot of water boiling. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
3
Make the vinaigrette:
While the green beans cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
4
Cook & dress the potatoes:
Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the vinaigrette and gently toss to coat. Season with salt and pepper to taste.
5
Cook & peel the eggs:
While the potatoes cook, add the eggs to the small pot of boiling water and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; transfer to a cutting board. Quarter the peeled eggs lengthwise and season with salt and pepper.
6
Finish & plate your dish:
To the bowl of blanched green beans, add the romaine, olives, peppers, tomato, radishes, dressed potatoes, arugula and tarragon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide between 2 dishes; top with the sliced eggs. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat 1 medium pot and 1 small pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Snap off and discard the stem ends of the greens beans. Quarter the potatoes. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut out and discard the stems, ribs and seeds of the peppers; cut into ¼-inch-thick rings. Core the tomato: cut into 8 wedges. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the tarragon leaves off the stems; discard the stems.
2
Blanch the green beans:
Fill a medium bowl with ice water and set aside. Add the green beans to the medium pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened. Using a slotted spoon, transfer the cooked green beans to the bowl of ice water, leaving the pot of water boiling. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
3
Make the vinaigrette:
While the green beans cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
4
Cook & dress the potatoes:
Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the vinaigrette and gently toss to coat. Season with salt and pepper to taste.
5
Cook & peel the eggs:
While the potatoes cook, add the eggs to the small pot of boiling water and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; transfer to a cutting board. Quarter the peeled eggs lengthwise and season with salt and pepper.
6
Finish & plate your dish:
To the bowl of blanched green beans, add the romaine, olives, peppers, tomato, radishes, dressed potatoes, arugula and tarragon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine and season with salt and pepper to taste. Divide between 2 dishes; top with the sliced eggs. Enjoy!
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