Salade Nicoise with Chicken
FoodDay October 4, 2005
6 small red new potatoes
1 lb green beans, trimmed
6 tbsp red wine vinegar
4 tsp Dijon mustard
Salt and pepper
3/4 cup olive oil
1 cup cooked diced chicken
1/2 cup minced fresh parsley (divided)
1/4 cup drained capers (divided)
6 cups salad greens
2 large ripe tomatoes, each cut into 8 wedges
5 hard-cooked eggs, halved lengthwise
1/2 cup nicoise or kalamata olives
Cook the potatoes in a large pot of boiling, salted water until tender, about 20 minutes. Remove with a slotted spoon and set aside to cool.
Add the green beans to the boiling water and cook until bright green but still crisp, about 2 to 3 minutes. Drain beans, plunge into ice water to chill, then drain again.
In a small bowl, whisk together the vinegar, mustard, salt and pepper. While whisking, add the olive oil in a slow, steady stream to create a creamy vinaigrette. Set aside.
Slice the potatoes 1/2 inch thick into a small bowl. Toss with 2 tbsp of the vinaigrette, being careful not to break the potatoes. In another small bowl, combine the green beans with 2 more tbsp of the vinaigrette and gently toss to coat.
In a third bowl, combine the chicken with about 1/4 cup of the dressing and 1/4 cup of parsley and 2 tbsp of capers. Set aside.
Arrange the salad greens on a chilled platter and top with the tomatoes, eggs, potatoes, and green beans. Drizzle with the remaining dressing.
Mound the dressed chicken salad in the center of the salad and scatter the olives, remaining parsely and capers over the top. Season with salt and pepper to taste and serve immediately.
"Joy of Cooking" by Irma S. Rombauer