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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Niçoise Salad

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.25

$1.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian salad Mediterranean,French,European
spoonacular Score:51%

Spoonacular Score: 51%

 

Niçoise Salad might be just the side dish you are searching for. This recipe makes 6 servings with 247 calories, 8g of protein, and 18g of fat each. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Head to the store and pick up dijon mustard, bell pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Similar recipes include Nicoise Salad, Nicoise Salad, and Hot Nicoise Salad.

Ingredients

Servings:
6 fillet
6 fillet anchovy
anchovy
some
some capers
capers
6
6  cherry tomatoes
cherry tomatoes
1 Tbsp
1 Tbsp sweet dijon mustard
sweet dijon mustard
4
4  cooked eggs
cooked eggs
5 Tbsps
5 Tbsps extra virgin olive oil
extra virgin olive oil
5.29 oz
5.29 oz cooked green beans
cooked green beans
some
some black olives
black olives
1
1  onion
onion
2 large
2 large cooked potatoes
cooked potatoes
some
some salt
salt
2 Tbsps
2 Tbsps wine vinegar
wine vinegar
1
1  red yellow bell pepper
red yellow bell pepper
6 fillet anchovy
6 fillet
anchovy
some capers
some
capers
6  cherry tomatoes
6
cherry tomatoes
1 Tbsp sweet dijon mustard
1 Tbsp
sweet dijon mustard
4  cooked eggs
4
cooked eggs
5 Tbsps extra virgin olive oil
5 Tbsps
extra virgin olive oil
5.29 oz cooked green beans
5.29 oz
cooked green beans
some black olives
some
black olives
1  onion
1
onion
2 large cooked potatoes
2 large
cooked potatoes
some salt
some
salt
2 Tbsps wine vinegar
2 Tbsps
wine vinegar
1  red yellow bell pepper
1
red yellow bell pepper

Equipment

bowl
bowl
bowl
bowl


Instructions

  1. Let's start with cutting the vegetables.
  2. Cut the potatoes into chunks, green beans in half, pepper into strips, cherry tomatoes into 4 pieces, and onion into thin slices.
  3. Better put all the vegetables in a large bowl.
  4. Now cut in 4 parts the eggs, and use only half immediately with the vegetables, the other will be used for garnishing, add the olives 3 anchovy fillets and desalted.
  5. Prepare the vinaigrette for seasoning: with a fork dissolve in a small bowl a pinch of salt (very little salt, there are anchovies and capers, you always have time to add salt) with the Dijon mustard and the vinegar emulsifies all with extra virgin olive oil.
  6. Seasoning salad, taste if is enough salt and garnish with the remaining eggs anchovies and capers.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.25
Ingredient
6 fillets anchovy
some capers
6 cherry tomatoes
1 tablespoon sweet dijon mustard
4 cooked eggs
5 tablespoons extra virgin olive oil
150 grams cooked green beans
some black olives
1 onion
2 larges cooked potatoes
2 tablespoons wine vinegar
1 red yellow bell pepper
Price
$0.86
$0.46
$0.91
$0.15
$0.96
$0.83
$0.50
$0.94
$0.24
$0.98
$0.15
$0.53
$7.52

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
300k Calories
8g Protein
18g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
300k
15%

Fat
18g
28%

  Saturated Fat
3g
19%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
111mg
37%

Sodium
647mg
28%

Get Enough Of These
Protein
8g
17%

Vitamin C
69mg
84%

Vitamin B6
0.53mg
27%

Potassium
747mg
21%

Vitamin E
3mg
20%

Fiber
4g
19%

Selenium
12µg
18%

Manganese
0.33mg
17%

Phosphorus
163mg
16%

Vitamin K
14µg
14%

Folate
54µg
14%

Vitamin B2
0.23mg
13%

Iron
2mg
13%

Copper
0.26mg
13%

Magnesium
49mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.17mg
11%

Vitamin A
541IU
11%

Vitamin B5
0.99mg
10%

Calcium
67mg
7%

Zinc
0.99mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.59µg
4%

covered percent of daily need

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