Nicoise Salad
This salad containing tomatoes, eggs and chicken is originally from Nice in France.
Nicoise Salad Recipe by Chef VIcky Ratnani
Serves

- 1

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • water
  • salt
  • Few thyme springs
  • Few tarragon springs
  • 2 lemon slices
  • 200 gms boneless chicken
  • 15 green beans
  • 4 boiled potatoes
  • 4 cherry tomatoes
  • 7 green and black olives
  • 1 tbsp mustard paste
  • salt
  • White pepper
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Few parsley springs
  • Few chives springs
  • 1 boiled egg
  • Lettuce leaves

HOW TO PREPARE NICOISE SALAD

  1. 1

    Heat water in a pan.
  2. 2

    Add salt, thyme sprigs, tarragon sprigs, 2 lemon slices.
  3. 3

    Poach 200 gms boneless chicken slices in the pan.
  4. 4

    Blanch 15 green beans in water flavoured with salt.
  5. 5

    In a bowl, add 4 boiled and chopped potatoes, blanched beans, 4 chopped cherry tomatoes, 7 green and black olives.
  6. 6

    In a blender, add 1 tsp mustard paste, salt, cracked white pepper, 1 tbsp red wine vinegar, 2 tbsp olive oil, parsley, few chive sprigs, 1 tsp chicken stock.
  7. 7

    Blend the ingredients into a thick dressing.
  8. 8

    Add dressing on the salad followed by 1 boiled egg and chopped chive sprigs.
  9. 9

    Dice the poached chicken into pieces.
  10. 10

    In a serving plate, spread some Romaine lettuce leaves, place the salad and chicken pieces and drizzle the dressing over it.
  11. 11

    Garnish the salad with grated boiled eggs, cracked black pepper, sprouts and a sliced cherry tomato.
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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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