Spicy Mediterranean Niçoise Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 28 G., saturated fats 5 G., proteins 27 G., carbohydrates 45 G., fiber 8 G., cholesterol 165 mg, sodium 1165 mg, sugar 7 G.
Calories 530, total fat 28 G., saturated fats 5 G., proteins 27 G., carbohydrates 45 G., fiber 8 G., cholesterol 165 mg, sodium 1165 mg, sugar 7 G.
A traditional Mediterranean salad, Niçoise, originally from Nice, is made with hard-boiled eggs, tomatoes, tuna, and olives, but other vegetables are often added to these basic ingredients to transform the salad into a more vibrant and filling dish. For example, it pairs beautifully with juicy romaine lettuce, blanched green beans, and canned chickpeas. Drizzle the salad with a dressing of olive oil, lemon juice, and spicy harissa paste for a more intense, spicy flavor and serve with fresh flatbreads. Niçoise is so filling that it can be served as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g green beans, trimmed
- 3 large eggs
- 1 - 2 tbsp harissa, to taste
- 0.5 tsp finely grated lemon zest + 1 tbsp lemon juice
- 1/4 cup olive oil
- 1 can (425 g) canned chickpeas, rinsed
- 1 cup cherry tomatoes, halved
- 2 romaine lettuce hearts, chopped
- 2 cans of 140g canned tuna in oil, drained
- 12 pitted olives, halved
- 2 flatbreads, toasted and cut into wedges
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Recipes with similar ingredients: green beans, chickpeas, cherry tomatoes, romaine lettuce, olive, wheat flatbreads, tuna, eggs, harissa sauce
Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2-3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop cooking; set the saucepan aside. Once the beans have cooled completely, remove them from the water and pat dry with paper towels.
- Return the water to low heat. Carefully add the eggs and simmer for 10 minutes, then drain and run under cold running water. Peel and slice them.
- Meanwhile, in a bowl, mix harissa, 1 tablespoon of water, lemon zest, lemon juice, 0.5 teaspoon of salt, and a pinch of ground black pepper. Gradually stir in the olive oil. Add the chickpeas and tomatoes, let marinate for 10 minutes, and season with salt.
- Divide the romaine lettuce among plates. Top with the marinated chickpea mixture, green beans, tuna, eggs, and olives. Drizzle with the remaining dressing. Serve with flatbreads.
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