JULIA CHILD'S SALAD NICOISE
Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.
Provided by Samantha Ferraro
Categories Main Course Salad
Time 25m
Number Of Ingredients 16
Steps:
- If you haven't yet, blanch, prep the green beans by blanching them. Bring a pot of water to a boil and boil green beans for 2 minutes, then immediately transfer to a bowl filled with ice water.
- Remove green beans from water and set aside.
- Whisk all of the dressing ingredients together in a bowl until blended and emulsified (or shake in a mason jar). Set aside while you prepare the rest of the salad.
- Add potatoes to a cold pot of water and bring to a boil until just fork tender. Once done, remove and let cool enough to handle. Slice or quarter potatoes and toss with 2 tablespoons of vinaigrette and season with salt and pepper. Set aside.
- Shortly before serving, line a large, wide salad bowl or platter with lettuce leaves and drizzle with some of the vinaigrette.
- Toss the green beans with 1-2 tablespoons of vinaigrette and arrange on platter, along with the potato salad.
- Drizzle a spoonful or two of the dressing over the tomatoes and tuna and arrange on platter.
- Layer the rest of the salad ingredients around the platter, olives, capers, eggs and anchovies.
- Drizzle the rest of the vinaigrette onto salad and garnish with finely chopped parsley.
Nutrition Facts : Calories 587 kcal, Carbohydrate 37 g, Protein 25 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 195 mg, Sodium 735 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 30 g, ServingSize 1 serving
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- Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.
- Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.
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