Niçoise Salad Recipe
Jumbo Blue Crab, Little Gem Lettuce, Tomatoes, Haricot Vert, Fingerling Potatoes, Quail Eggs
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain, let cool, and slice them in half.
- 2
Cook the Haricot Vert
In a separate pot, blanch the haricot vert in boiling water for 3-4 minutes until bright green. Drain and immediately transfer to ice water to stop the cooking.
- 3
- 4
Prepare the Dressing
In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to taste. Add fresh basil and mix well.
- 5
Assemble the Salad
In a large salad bowl, tear the Little Gem lettuce into bite-sized pieces. Add the sliced fingerling potatoes, haricot vert, cherry tomatoes, and jumbo blue crab meat. Halve the peeled quail eggs and place on top.
- 6
Dress the Salad
Drizzle the dressing over the salad and gently toss to combine all the ingredients. Serve immediately.