Black Rice Bowl with Figs, Radicchio, Pickled Radishes and Pepitas
Aran Goyoaga’s Niçoise Salad
•
Published Sep 24, 2019
•
Print Recipe
Aran Goyoaga/Cannelle et Vanille
Everyone should have a good Niçoise salad recipe in their arsenal. We’ll be putting food photographer and blogger Aran Goyoaga’s version in our back pocket for healthy yet satisfying lunches and dinners alike.
“I love bonito,” the author of the new Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood writes, “which is a smaller variety of tuna that is caught along the Basque Country’s Atlantic coastline. When I travel to visit my family every summer, I visit the Zallo cannery in the fishing village of Bermeo and buy boxes at wholesale prices. I normally bring back somewhere around 60 cans at a time, which will last me a few months.” Imagine how many salads that adds up to…
“In this salad, I take elements of a classic salade Niçoise and the ensalada mixta I grew up with and add my own twist with fried capers and dill,” she continues. “It makes for a quick and hearty dinner and lends itself to feeding large crowds when you need to scale up.”
One thing is certain: Whether you serve it composed or mixed together, it’s sure to impress.
©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
Ingredients
4 large eggs
1 pound (454g) baby purple or red potatoes, halved if large
12 ounces (340g) haricots verts or green beans
5 tablespoons extra-virgin olive oil, divided
1 tablespoon capers, drained and patted dry with a paper towel
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill sprigs, plus more for garnish
1 teaspoon flaky sea salt
3 cups mixed greens
8 ounces (225g) bonito tuna packed in olive oil, drained
8 ounces (225g) grape tomatoes, halved
2 avocados—peeled, pitted and quartered
4 ounces (115g) Niçoise olives
½ cup pickled radishes
Directions
1. Fill a large pot with water and bring it to a boil over high heat. Fill a large bowl with ice water. Gently lower the eggs into the boiling water, making sure they don’t crack, then add the potatoes. Set a timer for 8 minutes. After 8 minutes, remove the eggs from the boiling water and immediately submerge them in the ice water. Add the haricots verts to the boiling water and cook for 2 minutes. By then, the potatoes should also be cooked through. Check them by inserting the tip of a knife into the center—it should slide in easily. Continue cooking for a couple more minutes if the potatoes are not done, then drain the potatoes and beans in a colander and submerge in ice water until cool, about 3 minutes.
2. Peel and halve the eggs, then arrange them on a large platter. Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat. Carefully add the capers (they might spatter) and cook for 1 minute, then spoon them over the eggs.
3. In a small bowl, whisk the remaining 3 tablespoons olive oil with the vinegar, mustard, dill and salt. Toss the potatoes with 2 tablespoons of the vinaigrette and place beside the eggs.
4. On a platter, build the salad with piles of the greens, haricots verts, tuna, tomatoes, avocados, olives and pickled radishes; dress with the remaining vinaigrette. Garnish with more dill sprigs if desired. The salad can be served composed or you can toss it all together.
Nutrition Facts
435 calories
30g fat
26g carbs
20g protein
5g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.