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Nicoise-Style Salad

Nicoise-Style Salad

Get Ready

Servings: Serves 6 to 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

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)

directions:

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.
Hannaford fresh Magazine, March - April 2016

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Quantity Ingredients  
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)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 3 g (12%)
Cholesterol 95 mg (31%)
Sodium 560 mg (23%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 3 g (12%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Nicoise-Style Salad is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from EXCELLENT!! I wanted a fresh side dish for fish, and this is it...wonderful flavors, comes together very quickly, and a FEAST for the eyes. This is one of the prettiest salads I've ever made, and my kids LOVED it. The only substitution I made was that I used Kalamata Olives instead, and I skipped the anchovies (to avoid the "Oh MOM! boycott by my kids) The toasted capers were wonderful, and the blanched green beans really added that pow of color. I'll be using this all summer long
Date published: 2016-03-22
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