Salad Nicoise

Recipes / December 21, 2016

Salad Nicoise

Hello!

Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Salad Nicoise, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

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Salad Nicoise
Print Recipe
Servings
4 people
Servings
4 people
Salad Nicoise
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Submerge the green beans in a pot of boiling salted water and cook them until just tender, about 5-7 minutes. Drain the green beans.
  2. Boil the potatoes whole in a different pot of salted water. Cook them until they are tender to the core, about 15-20 depending on the size of the potatoes. Once they are tender, drain the potatoes and allow them to cool enough to be able to handle them. Cut the potatoes into cubes or slices.
  3. Make the dressing by vigorously whisking the olive oil, mustard, vinegar, sea salt, and pepper together.
  4. Evenly divide the green beans, potatoes, olives, tomatoes, and eggs amongst four plates. Drizzle 1-2 tablespoons of dressing over each bowl. Serve warm, cold, or at room temperature.
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Shelby Thompson is the Online Editor for Edible Baja Arizona. Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers.








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Salad Nicoise

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Salad Nicoise
Print Recipe
Servings
4 people
Servings
4 people
Salad Nicoise
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Submerge the green beans in a pot of boiling salted water and cook them until just tender, about 5-7 minutes. Drain the green beans.
  2. Boil the potatoes whole in a different pot of salted water. Cook them until they are tender to the core, about 15-20 depending on the size of the potatoes. Once they are tender, drain the potatoes and allow them to cool enough to be able to handle them. Cut the potatoes into cubes or slices.
  3. Make the dressing by vigorously whisking the olive oil, mustard, vinegar, sea salt, and pepper together.
  4. Evenly divide the green beans, potatoes, olives, tomatoes, and eggs amongst four plates. Drizzle 1-2 tablespoons of dressing over each bowl. Serve warm, cold, or at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe






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Why I Love Where I Eat: The Original Bisbee Breakfast Club

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Salad Nicoise