Dinner with eggs in it? Yes, you heard it right, your perfect dinner is ready with this nutritious recipe. There it is; Nicoise Salad!
Nicoise Salad
Dinner with eggs in it? Yes, you heard it right, your perfect dinner is ready with this nutritious recipe. There it is; Nicoise Salad!
This flavor, special from the Nice coast of France, is very nutritious in terms of protein, vitamins and minerals, with a blend of beans, fish, onions, eggs and various greens. It is a type of salad that you can easily choose from a diet list. In this recipe, we left the egg to the harmony of the vegetables.
The most enjoyable way to eat eggs outside of breakfast is this Nicoise salad, filled with boiled eggs and lots of vegetables! Nicoise Salad is a very colorful and nutritious family meal to encourage eating more vegetables without forgetting protein. The taste of crowded tables will be revealed more with this meal. Eggs are the protein star of this meal and are actually one of the most affordable and best sources of high-quality protein.
Normally, when you think of salad, you may think of a salad made of lettuce, tomato and onion. Salad is always a nutritious light meal, but Nicoise Salad is a hearty and tasty salad variety. You may not have consumed boiled eggs this way before. Our aim here is to bring together these flavors that you have not brought together before, in the most harmonious way.
It is entirely up to you to enrich or simplify its content. It's time to prepare your own protein and vitamin source salad!
Nicoise Salad with Eggs Ingredients
Instructions
In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes. Our aim here is to suppress the smell of shallots and to get excellent harmony with vinegar.
Add the baby potatoes to a medium saucepan and cover with cold water. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain, set aside in a medium bowl, and season with a pinch of salt and pepper.
Bring a pot of water to a boil and set up an ice bath. Add green beans and cook for 2 to 3 minutes, or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.
Return the pot of water to a gentle boil and carefully drop the eggs in and cook for 8 to 10 minutes, depending on egg preference. To ensure food safety, egg dishes should be cooked to 160°F. Remove from the pot and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.
Remove the shallots from the vinegar and set aside. Whisk in Dijon, oregano, salt and pepper into vinegar until smooth. Slowly stream in olive oil and whisk until emulsified.
To serve, scatter greens on a large platter and top with green beans, cooked potatoes and tomatoes.
Then add radishes, olives, eggs and shallots.
Drizzle dressing on top and serve.
Ingredients
Directions
In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes. Our aim here is to suppress the smell of shallots and to get excellent harmony with vinegar.
Add the baby potatoes to a medium saucepan and cover with cold water. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain, set aside in a medium bowl, and season with a pinch of salt and pepper.
Bring a pot of water to a boil and set up an ice bath. Add green beans and cook for 2 to 3 minutes, or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.
Return the pot of water to a gentle boil and carefully drop the eggs in and cook for 8 to 10 minutes, depending on egg preference. To ensure food safety, egg dishes should be cooked to 160°F. Remove from the pot and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.
Remove the shallots from the vinegar and set aside. Whisk in Dijon, oregano, salt and pepper into vinegar until smooth. Slowly stream in olive oil and whisk until emulsified.
To serve, scatter greens on a large platter and top with green beans, cooked potatoes and tomatoes.
Then add radishes, olives, eggs and shallots.
Drizzle dressing on top and serve.