Nicoise Salad with Jammy Eggs and Basil Dressing by bethbierema | Quick & Easy Recipe | The Feedfeed
Nicoise Salad with Jammy Eggs and Basil Dressing
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"Loaded with warm potatoes, salty olives, crunchy radishes, crisp cucumbers, slightly tender green beans, hand torn jammy eggs, creamy avocado, and wild canned tuna with little dollops of a fresh basil and green onion dressing - this Nicoise Salad has a little something for everyone! A perfect salad for brunch at home."
-- @bethbierema


Details

Serves or Makes: 4
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Recipe

For the Basil Dressing

  • 4 green onions, coarsley chopped
  • 1/ 4 cup fresh basil leaves, packed
  • 1/ 4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled
  • 1/ 4 teaspoon kosher salt

For the Salad

  • Salt
  • 12 ounces baby potatoes (any color)
  • 4 large eggs
  • Ice
  • 5 ounces French green beans or regular green beans, trimmed
  • 5 1/ 2 ounces oil-packed tuna
  • 1 cucumber, peeled and diced into 1/2" cubes
  • Olive oil, as needed
  • Black Pepper, to taste
  • 1/ 2 cup pitted mixed olives
  • 1 ripe avocado, pitted, peeled and thinly sliced
  • 4 radishes, quartered

Method

  • Step 1

    To make the dressing, add the green onions, basil, olive oil, red wine vinegar, garlic, and salt to a food processor or small blender. Blend until smooth and set aside.

  • Step 2

    Make the salad components. Bring a large pot of water to a boil and add about 1/2 tablespoon salt. Add the potatoes and cook until fully tender or about 15 minutes (test by sticking a knife into the middle).

  • Step 3

    Meanwhile, cook a few other ingredients in the pot. Set a large bowl of ice water by the stove. Using a spoon, gently add the eggs to the boiling water and cook for exactly 7 minutes to get runny yolks. Take the eggs out of the pot and add to the ice bath.

  • Step 4

    Add the green beans to the boiling water and cook for 45 seconds. Using tongs, quickly transfer to the ice bath and let them cool completely, then transfer to a bowl and put in the fridge until ready to use. When the potatoes are done, transfer them to a separate medium bowl with a slotted spoon and set aside to cool in a small bowl.

  • Step 5

    Lightly drizzle the cooled potatoes, chilled green beans, and cucumber with olive oil and sprinkle with a pinch of salt and pepper in three separate bowls. Toss to coat.

  • Step 6

    Remove the eggs from the ice bath and gently crack and peel the shell off. Break the eggs in half and place on a large plate, yolk-sides up. Season with salt and pepper to taste.

  • Step 7

    Assemble the salad around the eggs, placing the potatoes, green beans, cucumbers, olives, sliced avocado, and radishes next to one another. Drain the canned tuna and add bite-size pieces to the platter. Spoon some of the dressing over the top of the salad. Serve immediately with any extra dressing.

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