How to make NICOISE SALAD the classic French Riviera summer salad recipe! #delicious_delights

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative with omega-3 fatty acids, while mackerel is often cheaper.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives can be more budget-friendly.

Introduce the Niçoise salad and its origins from Nice, France.

Discuss the importance of fresh, seasonal ingredients in Mediterranean cooking.

Prepare the lemon vinaigrette by whisking together freshly squeezed lemon juice, extra virgin olive oil, salt, and freshly ground black pepper.

Boil a pot of water for the eggs and green beans.

Wash and halve the small red potatoes, then place them in a steamer basket over the boiling water.

Once the water is boiling, carefully lower the eggs into the pot and cook for 6 minutes for soft-boiled eggs.

Add the green beans to the boiling water during the last 2 minutes of cooking time for the eggs.

After cooking, gently crack the shells of the soft-boiled eggs and peel them under cold running water to prevent the yolks from turning green.

Cut the eggs in half lengthwise or into quarters.

Drain the green beans and plunge them into a bowl of ice water to stop the cooking process and preserve their color.

Once cool, drain the green beans and pat them dry.

Check the doneness of the potatoes with a fork; they should be tender but not mushy. Let them cool slightly before slicing into bite-sized pieces.

Prepare the heirloom tomatoes by cutting them into wedges or slices based on their size.

Slice the cucumber thinly into rounds or half moons.

Thinly slice the red onion into half moons and separate the layers.

Combine all prepared ingredients in a large bowl, including mixed greens, tomatoes, green beans, potatoes, cucumbers, red onions, and soft-boiled eggs.

Drizzle with the lemon vinaigrette and toss gently to combine all ingredients.

Serve the salad immediately.

Cooking Techniques

Equipment Needed

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Dietary

Allergens