Jul 13 2026
Restaurants›Paris Bistro›Nicoise Recipe

Nicoise Recipe

Inspired by Paris Bistro
Time40m
Serves4

Mixed greens, grape tomatoes, haricot verts, fingerling potatoes, olives, red onions, soft-boiled egg with lemon-honey balsamic vinaigrette.

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Ingredients

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Salad Base

Lemon-Honey Balsamic Vinaigrette

Method

Salad Preparation

  1. 1

    Prepare the Fingerling Potatoes

    Wash and scrub the fingerling potatoes. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until tender when pierced with a fork. Drain and let cool, then slice in half.

  2. 2

    Blanch the Haricot Verts

    Trim the ends off the haricot verts and bring a small pot of salted water to a boil. Add the haricot verts and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

  3. 3

    Prepare the Mixed Greens

    In a large bowl, combine the mixed greens, halved grape tomatoes, blanched haricot verts, sliced fingerling potatoes, and pitted olives.

  4. 4

    Slice the Red Onion

    Thinly slice the red onion and add it to the salad mixture along with the soft-boiled eggs, which should be peeled and halved.

Vinaigrette Preparation

  1. 5

    Make the Vinaigrette

    In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, salt, and black pepper until well combined and emulsified.

Assembly

  1. 6

    Combine and Serve

    Drizzle the lemon-honey balsamic vinaigrette over the salad and toss gently to combine. Serve immediately, garnished with additional black pepper if desired.

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