Any Way Niçoise
A versatile take on the classic Niçoise salad featuring a lemony Dijon dressing, soft-boiled eggs, and your choice of vegetables and proteins. This customizable dish combines blanched vegetables, protein options, and briny additions for a fresh and satisfying meal.
Ingredients
- •¾ cup extra-virgin olive oil
- •¼ cup fresh lemon juice
- •2 Tbsp Dijon mustard
- •1 tsp honey
- •1 tsp black pepper
- •1 tsp kosher salt
- •6 whole eggs
- •1 lb green beans or asparagus or potatoes
- •4 cups mixed vegetables
- •3 cups protein of choice
- •to taste pickled ingredients
- •to taste sea salt
Cooking Instructions
- 1.
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
5 min
- 2.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
12 min
- 3.
Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
15 min
- 4.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
10 min
- 5.
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
