Nouveau Nicoise
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
See more from
EatingWell.com on Yahoo! Food
1. Ingredients
- 8 cups water
- 8 ounces green beans, trimmed and halved
- 8 small red potatoes
- 2 eggs
- 1/4 cup minced shallots
- 1/4 cup red-wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 6 cups mixed salad greens
- 2 (6 ounce) cans chunk light tuna, drained
- 12 Nicoise or Kalamata olives
Nutrition Info
Per Serving
- Calories: 408 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 13 g
- Fat: 17 g
- Protein: 33 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Bring water to a boil in a 3- to 4-quart saucepan. Add green beans and cook until just tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl. Carefully place potatoes and eggs into the boiling water. Cook the eggs until hard, 12 minutes. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside. Continue cooking the potatoes until fork-tender, 3 minutes more. Drain the potatoes; rinse under cold water until cool enough to handle.
- Meanwhile, combine shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil.
- Cut the potatoes into quarters or eighths, depending on their size. Add to the bowl with the beans. Add greens, tuna and the dressing. Toss well. Peel the eggs and cut into wedges. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.
Yield: 4 servings
3. Still Hungry?
This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's just waiting for a glass of crisp Chardonnay.
Notes:
Make Ahead Tip
Cook green beans, potatoes and eggs; dry, cover and refrigerate for up to 1 day.
More Recipes Like This
More From EatingWell.com
Technology in partnership with
-
Canned tuna is NOT for Nicoise salad! Ugh!
IndependentThinker - July 14, 2007 12:59:33 PM PSTA Nicoise salad should NEVER be made with canned tuna, if you must do that then please use an imported (Italian) tuna packed in olive oil...not really in keeping with the French salad but a far superior product. Otherwise go to your local fish monger and get a good piece of tuna, it doesn't have to be very big...after all it is a salad with LOTS of lovely ingredients in it. Then don't just toss it all together like some green side-salad. Dress the ingredients ever so lightly (but separately) and PRESENT them on the plate with the beautifully seared tuna on top. A good Nicoise is a feast for the eyes and the mouth. This recipe should be called Bohemian Nicoise, not Nouveau. Jeez, some things are easy and delicious as they are and shouldn't be messed with, yuck...canned chunk light tuna! :(
BTW: To the previous post, no actual poisonous gases, yes there is a release of sulfur (particularly with old eggs) but it's harmless. It's the sufur that can give that unsightly green tinge to the outer edge of the yolk. For taste reasons you should boil them separately from your vegetables but you cannot be poisoned from a boiled egg, not even if you were to drink the water, although I wouldn't recommend doing that either.Was this review helpful to you? Yes - No Report Abuse
-
POISONIOUS GAS!
Nancy L - July 14, 2007 10:37:56 AM PSTI have always been taught that you MUST boil your eggs seperately because when the egg shell is boiled it releases poisonious toxins into the water
0 of 3 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
My Food
helpRecipe of the Day
Open
Lamb Barley Soup
from: bakerThis is a hearty Soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy…