The farm bag delivery is the highlight of my Tuesdays. Most of the recipes that they feature are great. This one is pretty darn tasty (even though all the ingredients were not included in the bag). In hindsight, I should have thrown in the sliced mushrooms that came that week. (Please note the original recipe calls for Kalamata olives. Not having any, I left them out. I did add a few more capers to adjust.)
Niçoise Style Chopped Salad
This is a great summer salad!
Ingredients
- 1 lb. red potatoes, quartered or diced (depending on the size)
- 1 lb. green beans, trimmed
- 4 large leaves of dino kale, cut into ribbons (chiffonade)
- 1 pint cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/2 red onion, peeled and thinly sliced (I only had sweet Vidalia onions so that’s what we had.)
- 1 handful basil, cut into ribbons (chiffonade)
- 1/4 c. capers, drained and rinsed
- 1/3 c, olive oil
- 3 T. balsamic vinegar
- 1 T. Dijon mustard
- 1 t. garlic powder
- zest of 1 lemon
- salt and pepper to taste
Instructions
- Bring a salted pot of water to a boil and add potatoes. Boil for 15-20 minutes or until pierced easily with a fork, yet still firm. Drain, chill in an ice water bath. Drain; set aside.
- In a saucepan, bring 2 inches of water to boil. Add the trimmed green beans and blanch for 2-3 minutes, until bright green and crisp, yet tender. Drain, chill in an ice water bath. Drain again after chilled and set aside.
- In a large bowl, whisk together the oil, balsamic, Dijon mustard, garlic powder, lemon zest, capers and salt. Stir to combine. Add the potatoes, green beans, cherry tomatoes, kale, cucumbers, onion, and basil. Toss well until incorporated. Season with salt and pepper.
Yield: 8
If you don’t have kale, this recipe still works. I made it for a recent family event and everyone wanted the recipe.
This salad is just as good a day or two later. The kale might be a bit wilty but still good!
We served up leftovers with a beer can chicken.
I’m linking up with Deb’s Souper Sundays at Kahakai Kitchen.
I am a huge fan of Salade niçoise! I usually make the version that’s set out on lettuce leaves, one ingredient at a time, and usually use tuna (another possible ingredient) — but I’ve had the chopped and tossed version like yours in French cafes also.
best … mae at maefood.blogspot.com
The beer can chicken looks really juicy and tasty.
definitely no kale for me:-) and a tiny amount of basil. I do enjoy a chopped salad; well in summer anyway. it may have to wait a few months …
I love salad especially with lots of additions. Salad nicoise is a favorite of mine when I make it vegan-as I did last week.
Niçoise salads are wonderful. We have one several times each summer. This looks wonderful — thanks.
Love a good Nicoise! This is a beautiful and great tasting salad. Like the use of the kale.