niçoise Salad
Recipe adapted from Bon Appetit.
A refreshing and filling salad for those long summer days! Impress your friends and family with this beautifully arranged plate of greens.
Ingredients:
- 4 large eggs
- ½ head of butter lettuce
- 1 bunch of asparagus
- ½ lb green beans
- 1 small Japanese cucumber
- ½ lb baby potatoes
- 1-2 Tbsp curry powder
- olives, pickles, etc. for garnish
- ⅓ cup extra virgin olive oil
- ½ fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp honey
- 1 tsp ground black pepper
- 1 tsp Hawaiian sea salt
Directions:
- Remove eggs from fridge and bring to room temperature.
- Whisk the oil, lemon juice, mustard, honey, salt, and pepper in a bowl and set aside.
- Bring your medium pot of salted water to a boil and carefully add eggs to cook for 7 minutes for a softer yolk, or 9-10 minutes for a more firm yolk.
- Wash all veggies while eggs cook. Trim bean ends. Cut asparagus in half.
- Remove eggs with slotted spoon into a bowl of ice water.
- Add potatoes (10-15 minutes), green beans, and asparagus (2-4 minutes) to boiling water. Remove green beans and asparagus with tongs into a bowl of ice water, then out onto a paper towel to pat dry. Remove potatoes when fork tender (can use strainer).
- Cut cucumbers lengthwise and then into half coins.
- Peel eggs and slice in halves or quarters.
- Arrange all ingredients beautifully on a platter with a light drizzle of dressing.
Download the recipe card here.
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