Salade Niçoise
Print Recipe
Serves4 (people)
SWAP ScoreWhat's this?
Ingredients
- 4 ripe tomatoes sliced
- Salt and pepper
- 1 green bell pepper
- 8 radishes trimmed and thinly sliced into rounds
- 8 oil-packed anchovies
- 1/2 cup pitted Niçoise or Kalamata olives
- 10 fresh basil leaves shredded
- 4 hardboiled eggs peeled and cut in half
- 1/4 cup extra virgin olive oil
- 2 romaine hearts bottoms trimmed and separated into leaves
- 8 small waxy potatoes boiled until tender and cooled
- 24 green beans blanched until crisp-tender and cooled
- 1 cup celery chopped
- 1/2 cup fava beans shucked and blanched
- 4 artichoke hearts cooked and cut into 4
Directions
- Arrange the tomatoes on a large platter. Season them with salt and pepper to taste.
- Over the tomatoes, arrange the bell pepper, radishes, cucumber, anchovies, tuna with the oil, olives, and basil in that order.
- Decoratively arrange the hardboiled eggs around the salad and drizzle with olive oil.
- Divide the romaine, potatoes, green beans, celery, fava beans, and artichokes onto 4 plates.
- Serve with the tomato-tuna-egg mixture on top of the plates.
Nutrition Facts
Salade Niçoise
Amount Per Serving
Calories 4317
Calories from Fat 1863
% Daily Value*
Total Fat 207g
318%
Saturated Fat 25g
125%
Trans Fat 1g
Polyunsaturated Fat 35g
Monounsaturated Fat 133g
Cholesterol 770mg
257%
Sodium 1350mg
56%
Potassium 14062mg
402%
Total Carbohydrates 552g
184%
Dietary Fiber 151g
604%
Sugars 151g
Protein 136g
272%
Vitamin A
1313%
Vitamin C
979%
Vitamin D0%
Calcium
149%
Iron
242%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe