Food & Recipes

Nicoise Salads

the French classic in two bites

Serve this yummy two-bite Nicoise Salad recipe alongside my Brie and Grape Grilled Cheese for a stunning pair of appetizers. Keep with the French theme and serve Coq au Vin as a main course. Your family and friends will be dazzled by your mastery of and creative spin on traditional French classics.

cooking information

• Yield: 35-40 Pieces
• Prep Time: 60 minutes
• Cooking Time: 45 minutes

all ingredients

• 10 Little Red Potatoes
• 6 Hardboiled Eggs
• 1 Head Romaine Lettuce
• 1 Carton Cherry Tomatoes
• 1/4 Pound Green Beans
• 1 Small Can Chopped Black Olives
• Oil
• Salt
• French Dressing

recipe instruction

1. Fill a large pot with water, add potatoes, and bring your stovetop to high heat. Bring to a boil and cook your potatoes. Will take approximately 15 minutes. Once they are finished cooking, drain the water and leave in the strainer.

2. In another pot filled with water, bring to a boil and add your eggs. Turn the heat off, cover the pot and let sit for 12 minutes. Once your eggs are cooked, remove from the water and place in an ice bath.

3. Prepare your other vegetables. Thinly chop your romaine lettuce, quarter your cherry tomatoes, chop your green beans and microwave in a bowl for 1 ½ minutes covered with plastic wrap.

4. Slice the potatoes width-wise into large thick chips. Each potato should yield about 3-4 slices.

5. Remove the egg shells and slice width-wise into 6 pieces.

6. Pour about one inch deep of olive oil into a large saute pan. Turn to medium high heat. Once it is hot enough, fry your potatoes. Should take about 3 minutes until golden brown. When the potatoes are cooked, drain on a paper towel and sprinkle with salt while they are still warm.

7. To assemble, place one chip of potato on the serving platter, followed by a slice of hard boiled egg, a pinch of romaine lettuce, a quarter of a tomato, a sprinkle of green beans and a pinch of chopped black olive. Once everything is assembled drizzle the whole platter with dressing and serve.

cooking tips

• Place your potatoes in the water while it is still cold so they will all reach the same temperature at the same time.
• By placing the eggs in an ice bath after they are finished cooking the shells will be easier to remove. Also, if you peel the egg under running water, the shells will fall right into the sink.
• This dish is best if you serve while the potatoes are still relatively warm. You can prepare everything ahead of time but serve right after assembling.