Niçoise Salad
How to make Niçoise salad, a fresh, filling French salad with hard boiled eggs, potato, green beans, tuna, tomatoes, and olives in a tangy dressing.
Foto: Well Plated
Bahan-bahan
- 4 large eggs
- 8 ounces fresh green beans (trimmed and halved (or additional baby potatoes))
- 6 ounces baby potatoes (left whole (or additional green beans))
- 1 head soft lettuce (such as Boston or Bibb, chopped, or 3 cups mixed greens)
- 1 cup cherry tomatoes (halved)
- 1/2 English cucumber (halved lengthwise, seeded, and sliced (or 1 small cucumber, peeled, seeded and sliced))
- 1/2 cup Niçoise or Kalamata olives ((the French don’t pit theirs, but feel free to pit them))
- 4 ounces oil-packed canned tuna or salmon (drained and flaked, or 5-6 best quality anchovies)
- Chopped fresh basil or parsley (optional for serving)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 2 small cloves garlic (minced or grated (about 1 1/2 teaspoons))
- 2 tablespoons chopped fresh chives
Langkah-langkah
-
Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and set aside.
-
Return the same pot of water to a boil. Add the potatoes and green beans. Boil until the green beans are al dente and the potatoes are fork-tender, about 4 minutes for the green beans and 12 minutes for the potatoes. As soon as each is finished cooking, scoop it into the ice bath, then let sit in the ice water a few minutes to chill down.
-
Drain and pat dry.
-
Prepare the dressing: in a glass measuring cup or small mixing bowl, whisk together the oil, vinegar, salt, garlic, and chives. Taste and adjust as needed (it should knock your socks off a little).
-
To serve, arrange the salad leaves on a big serving platter.
-
Spoon a little of the dressing over the top. Halve the eggs and potatoes, then arrange them on top of the leaves, along with the tomatoes, cucumbers, olives, and tuna. Drizzle with a bit more dressing (don’t overdo it). Season with a pinch of additional kosher salt and several good grinds of black pepper. Allow guests to add more dressing to individual portions as desired.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| eggs | 4 large | - | - |
| fresh green beans | 8 ounces | - | - |
| baby potatoes | 6 ounces | - | - |
| soft lettuce | 1 head | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| English cucumber | 0.5 | - | - |
| Niçoise or Kalamata olives | 0.5 cup | - | - |
| oil-packed canned tuna or salmon | 4 ounces | Rp 60.000/kg | Rp 24.000 |
| Chopped fresh basil or parsley | - | - | - |
| Kosher salt | - | - | - |
| Freshly ground black pepper | - | - | - |
| extra virgin olive oil | 0.25 cup | - | - |
| red wine vinegar | 3 tablespoons | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| cloves garlic | 2 small | - | - |
| chopped fresh chives | 2 tablespoons | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
Memuat komentar...