ANY WAY NIçOISE

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Any Way Niçoise image

Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Provided by Anna Stockwell

Categories     Bon Appétit     Dinner     Salad     Summer     Egg     Lemon Juice     Lentil     Quick and Healthy     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Steps:

  • Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  • Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
  • Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  • To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  • Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

Josh Burch
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I followed the recipe exactly and my boeuf bourguignon turned out perfect. The beef was tender and the sauce was flavorful.


Sangobiyi Olanshile
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I'm not sure what I did wrong, but my beef bourguignon turned out tough and the sauce was bland.


Seifix Network
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This is a great recipe for a special occasion dinner. The beef is cooked to perfection and the sauce is divine.


Alyanah Mtz
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I made this for a dinner party and everyone loved it. The beef was so tender and the sauce was amazing.


Kingheart TV
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This was my first time making boeuf bourguignon and it turned out great! The beef was fall-apart tender and the sauce was rich and flavorful.


Victor Chibueze
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I've made this recipe several times and it's always a hit. The beef is so tender and the sauce is so flavorful.


Jacob Lemons
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This is a classic French dish that is always impressive. The beef is cooked to perfection and the sauce is divine.


German Limbu
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I love this recipe! It's so easy to make and always turns out delicious. I usually serve it over mashed potatoes.


Zeina Hassan
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The recipe was easy to follow and the end result was amazing. The beef was fall-apart tender and the sauce was rich and flavorful.


Samir Harris
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This was a bit too rich for my taste, but I think it would be great for a special occasion dinner.


Mahfuj Rahman
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I'm not a big fan of beef stew, but this recipe changed my mind. The wine and mushrooms add so much flavor and the beef is so tender.


Bilaloud5587 Bjougd
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This is my go-to recipe for boeuf bourguignon. It's always a crowd-pleaser and the leftovers are even better the next day.


Stuart Augie
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I tried this recipe last night and it was a hit! My family loved the rich and flavorful sauce. The beef was also cooked perfectly.


Ad Csd
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This was a delicious and easy-to-make dish! The flavors were perfectly balanced and the beef was so tender. I will definitely be making this again.