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Nicoise-Style Salad

  • Servings:

    Serves 6 to 8 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    15 minutes


Pitted Kalamata olives can be substituted for the nicoise olives. The fried capers can be made up to 2 days in advance. The green beans can be cooked ahead and refrigerated for up to 2 days.
1/4 cup extra-virgin olive oil (Vinaigrette)
1 Tbsp. lemon juice (Vinaigrette)
3 anchovy fillets, minced (optional) (Vinaigrette)
2 tsp. Dijon mustard (Vinaigrette)
1 tsp. Mayonnaise (Vinaigrette)
1 garlic clove, minced (Vinaigrette)
Salt and pepper (Salad)
1 lb. French green beans (haricots verts) (Salad)
1 pint cherry tomatoes, halved (Salad)
8 radishes, sliced thin (Salad)
3/4 cup pitted nicoise olives (Salad)
1/2 small red onion, sliced thin (Salad)
1/4 cup vegetable oil (Salad)
1/4 cup capers, rinsed and patted dry (Salad)
6 oz. spring lettuce mix (Salad)
1/2 cup fresh basil leaves, torn (Salad)
4 hard-boiled eggs, quartered (Salad)
6 whole anchovy fillets (optional) (Salad)
Nicoise-Style Salad


1. For the vinaigrette: Whisk all ingredients in a bowl until smooth and set aside.
2. For the salad: Bring a large saucepan of salted water to a boil. Add green beans and cook until just tender, about 3 minutes. Transfer beans to a bowl of ice water to cool, then drain and pat dry.
3. Combine green beans, tomatoes, radishes, olives, onion, and 1/4 cup vinaigrette in a large bowl and toss to coat. Season with salt and pepper to taste and let sit for 30 minutes, stirring once halfway through.
4. Meanwhile, heat vegetable oil in a small skillet over medium-high heat until just smoking. Add capers and cook, stirring occasionally, until golden brown and popped open, 1 to 3 minutes. Using a slotted spoon, transfer capers to a paper-towel-lined plate.
5. To serve, toss lettuce with remaining vinaigrette and transfer to a platter. Add basil to green bean mixture and spread evenly over lettuce. Arrange eggs and anchovy fillets (if using) over salad and sprinkle with fried capers.
Source: Hannaford fresh Magazine, March - April 2016


Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 135
Total Fat 15 g (23%)
Saturated Fat 3 g (13%)
Cholesterol 95 mg (32%)
Sodium 560 mg (23%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 3 g (12%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a