Spring Nicoise Salad
Loaded with asparagus, spring greens and radishes, Spring Nicoise Salad adds fresh seasonal flavor to the traditional French recipe. Serve this colorful dish at your next springtime get-together for a beautiful presentation.
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 pound baby potatoes, halved
- 4 large eggs
- 1 bunch asparagus, ends trimmed
- 5 ounces spring greens
- 8 radishes, halved or quartered
- ½ cup nicoise olives
- 2 tablespoons capers
Vinaigrette:
- ¼ cup red wine vinegar
- ½ shallot, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Instructions
- Place potato halves in a medium saucepan. Cover with cold water and season with a pinch of salt. Bring to a boil, then reduce heat to medium-high and cook for 5 minutes or until potatoes are fork-tender. Drain and transfer potatoes to a bowl. Set aside.
- Place eggs in the saucepan and cover with about 1 inch of cold water. Bring to a simmer over medium-high heat. Cover and remove pan from heat. Allow eggs to cook in the hot water, covered, for 10 minutes.
- While eggs cook, fill another medium saucepan with water. Add a pinch of salt and bring to a boil. Fill a large bowl with ice water and keep it close by. Once the water is boiling, add the asparagus and cook for up to 4 minutes or until crisp-tender. Drain asparagus and transfer to the ice water immediately.
- When eggs are done cooking, drain the water from the pan and run the boiled eggs under cold water. Peel eggs under cold running water and cut into quarters.
- In a small bowl or measuring cup, whisk together the vinegar, shallot, mustard, dill, salt and pepper. Drizzle in the olive oil while whisking and adjust seasonings to taste.
- To assemble the salad, divide greens equally between 4 serving bowls or plates. Arrange the potatoes, eggs, asparagus, radishes, olives and capers on top. Drizzle dressing over the salads and serve immediately.
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