The trick to a perfect Salad Nicoise is making sure everything looks beautiful on the plate and of course, tastes as good as it looks.
The green beans need to be crisp yet tender and retain their bright green color. Even more important are the eggs. They need to have perfectly yellow centers. You certainly don’t want the grey ring around the yolk, or worse yet, undercooked eggs.
I’ll share my tricks to getting them both just right and you’ll impress your friends and family every time.
This is somewhat modified from the French version since I wanted to use what I was growing and to be honest, I’m not a big fan of olives. If you want to be authentic use butter lettuce and add olives and capers.
This will serve two, but add more of everything if you’re feeding a crowd.
Here’s what my green beans looked like about a half hour before I ate them.
Add beans to a pot of boiling water and cook until crisp/tender. About 4 minutes. Be careful not to overcook or they’ll be mushy and taste like they’re from a can–you don’t want that.
Put eggs in a large pot and cover with cold water by 1 inch. Slowly bring to a boil over medium heat. This can take 8-10 minutes. When the water comes to a full boil, cover and remove from the heat. Let sit for 12 minutes.
IMMEDIATELY put in an ice bath–it stops the cooking and keeps the yolks a beautiful yellow.
Peel and place in slicer.
Now for the fun part–the assembly. First put the spinach on the plate then top with the other ingredients. Try to balance the colors so it all looks delicious. Drizzle with the vinaigrette dressing, and as always, Enjoy!
Categories: Soups & Salads