Monday, August 10, 2009

Nicoise Salad

In my last real food post - which would have been about two weeks ago - I mentioned that I wanted to start making entree salads during weeknights.

After practically living at Applebee's during a 6-day business trip I took last week to Hazard, Kentucky, I was looking forward to making something that was healthful and refreshing upon my return.

On Saturday, I found the following recipe for a nicoise salad from the cookbook,
The Art of Simple Food, by Alice Waters. I pretty much followed the recipe, as written. I did, of course, omit the anchovies.

This attractive looking salad was simple to make and was very delicious. It totally hit the spot.

Nicoise Salad

Serves approximately 3-4

3/4 pound ripe tomatoes, sliced into small wedges and seasoned with salt
1/4 pound of green beans, trimmed, and blanched in boiling water until tender

1 red bell pepper, seeded, and cut into strips

1 large cucumber, chopped
large eggs, boiled, and sliced into quarters
1 p
ackage arugula


1 1/2 tablespoons red wine vinegar

Salt, to taste

Black pepper, freshly ground, to taste

1 garlic glove, minced

4 tablespoons extra virgin olive oil

5 basil leaves, chopped

Whisk together the dressing ingredients.

Toss the green beans, bell peppers, and cucumbers in 3/4 of the dressing.

Toss the tomato wedges in the remaining 1/4 of the dressing.

Arrange the green beans, bell peppers, and cucumbers on top of the bed of arugula.

Garnish the salad with the tomatoes and eggs, and serve (preferably with a glass or two of white wine).


AprylHazle said...
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Carrie said...

Looks so good and refreshing!

lisaiscooking said...

That's a beautiful salad! I love hard boiled eggs in salad, and a vegetarian nicoise sounds light and lovely.