Prep 15 mins
Cook 15 mins
A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Basil Pesto.
- 2 lbs baby potatoes, cut in half
- 1⁄2 lb fresh green beans or 1⁄2 lb frozen green beans, cut into 1 inch pieces
- 4 eggs
- 3⁄4 cup pesto sauce
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons white wine vinegar
- 1 1⁄2 cups grape tomatoes, cut in half
- 1 cup nicoise olives or 1 cup kalamata olive
- salt & freshly ground black pepper
- Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
- Drop in green beans and cook 3 to 4 minutes.
- Drain potatoes and green beans and allow to cool.
- Place eggs in cold or ice water bath to cool.
- Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
- Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
- Cut eggs into wedges and arrange on top; serve.
Very enjoyable main dish salad. Good combination of ingredients.
This is not an authentic Nicoise salad. Although one is obviously free to vary from the authenitc, frozen beans are a true sacralege, since the authentic vesion doesn't even use haricot vert. The salad is not named for nicois olives but for the city of Nice, France. Recpie 103371 is authentic. Also see http://www.nicerendezvous.com/FR/LA-SALADE-NICOISE-RECETTE-CUISINE-DE-NICE-n-1335.html
This was really quite tasty! I had everything fresh out of the garden (minus the olives and eggs). It really made a great summer dish! Thanks for the post.