Nicoise Style Salad
Overview
Cooking appliance
Combi-Steam Oven
Food
Type of Dish: Salads
Type of ingredient
Eggs
Potatoes
Vegetables
Ingredients
Salad
8-12 large eggs
1 pound unpeeled small red potatoes, cut into ¾ inch wedges
8 oz. small green beans with stem ends trimmed or thin asparagus
8 – 10 oz. spring mix, butter lettuce leaves or a combination of both
1 cup pitted Niçoise style or Kalamata olives
1 pint red cherry tomatoes cut in half or other seasonal tomatoes cut into wedges
Chopped chives and/or basil chiffonade (ribbon cut) for garnish
Vinaigrette
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
¼ cup white good quality white wine or champagne vinegar
Zest and juice of one lemon
1 cup extra virgin olive oil or lemon oil
¼ cup capers, coarsely chopped
3 tablespoons chopped Italian parsley
1 teaspoon finely minced fresh thyme or lemon thyme
Freshly ground pepper and salt to taste
8-12 large eggs
1 pound unpeeled small red potatoes, cut into ¾ inch wedges
8 oz. small green beans with stem ends trimmed or thin asparagus
8 – 10 oz. spring mix, butter lettuce leaves or a combination of both
1 cup pitted Niçoise style or Kalamata olives
1 pint red cherry tomatoes cut in half or other seasonal tomatoes cut into wedges
Chopped chives and/or basil chiffonade (ribbon cut) for garnish
Vinaigrette
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
¼ cup white good quality white wine or champagne vinegar
Zest and juice of one lemon
1 cup extra virgin olive oil or lemon oil
¼ cup capers, coarsely chopped
3 tablespoons chopped Italian parsley
1 teaspoon finely minced fresh thyme or lemon thyme
Freshly ground pepper and salt to taste
Preparation
1. Prepare the Combi-Steam Oven and Trays
If you are using a non-plumbed unit, fill the Combi-Steam water reservoir to the fill line and empty the condensate container. Place the Combi-Steam Universal Tray on Rack Position One to catch drips from vegetables. Place potatoes, eggs and green beans into separate perforated pans.
2. Program the Steam Menu Cooking
Turn Oven On. Press: Special Modes/ Menu Cooking. Vegetables/ Beans/ Green Beans/ Whole/ Al Dente (one bar)/ OK. Add Food. Vegetables/ Potatoes/ Unpeeled/ Firm/ Small/ Add Food.
Eggs / Large / Hard / Start Menu Cooking / Add potatoes, eggs and beans when prompted. Remove when finished and cool.
3. Whisk the salad dressing
In a medium bowl blend minced shallots, garlic, optional anchovy paste, mustard, lemon juice and vinegar. Slowly drizzle oil into mixture and whisk until emulsified. Add capers, parsley, thyme, pepper and salt. Taste and adjust. Set aside.
4. Marinate the potatoes
Place the potatoes in a medium bowl. Toss with 1/4 cup of the dressing. Allow to sit at room temperature while peeling the eggs.
5. Peel the hardboiled eggs
Peel the eggs and cut in half with a wet paring knife.
6. Assemble the Salad
Place greens on a large chilled platter. Arrange the green beans, potatoes, tomatoes and olives in groups around the greens. Line edges of the platter with the eggs and season eggs with salt and pepper. Top with chives and/ or basil chiffonade. Just before serving, drizzle half of the vinaigrette onto the salad and season with salt and pepper. Serve remaining dressing on the side.
If you are using a non-plumbed unit, fill the Combi-Steam water reservoir to the fill line and empty the condensate container. Place the Combi-Steam Universal Tray on Rack Position One to catch drips from vegetables. Place potatoes, eggs and green beans into separate perforated pans.
2. Program the Steam Menu Cooking
Turn Oven On. Press: Special Modes/ Menu Cooking. Vegetables/ Beans/ Green Beans/ Whole/ Al Dente (one bar)/ OK. Add Food. Vegetables/ Potatoes/ Unpeeled/ Firm/ Small/ Add Food.
Eggs / Large / Hard / Start Menu Cooking / Add potatoes, eggs and beans when prompted. Remove when finished and cool.
3. Whisk the salad dressing
In a medium bowl blend minced shallots, garlic, optional anchovy paste, mustard, lemon juice and vinegar. Slowly drizzle oil into mixture and whisk until emulsified. Add capers, parsley, thyme, pepper and salt. Taste and adjust. Set aside.
4. Marinate the potatoes
Place the potatoes in a medium bowl. Toss with 1/4 cup of the dressing. Allow to sit at room temperature while peeling the eggs.
5. Peel the hardboiled eggs
Peel the eggs and cut in half with a wet paring knife.
6. Assemble the Salad
Place greens on a large chilled platter. Arrange the green beans, potatoes, tomatoes and olives in groups around the greens. Line edges of the platter with the eggs and season eggs with salt and pepper. Top with chives and/ or basil chiffonade. Just before serving, drizzle half of the vinaigrette onto the salad and season with salt and pepper. Serve remaining dressing on the side.