The Clean Nicoise [CEC]

Name: The Clean Nicoise [CEC]
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, French
Ingredients: 1/2 pound red potatoes, scrubbed but not peeled, and cut into chunks; 4 cups water; 2 teaspoons sea salt, plus a pinch for the asparagus; 1 bunch (12 ounces) asparagus, woody ends removed; 2 teaspoons olive oil; 1 head (3 to 4 ounces) romaine lettuce, chopped, washed, and spun dry; 4 hard-boiled eggs, peeled and each egg cut in half; 1 3- to 6-ounce chicken strips; 1 tablespoon capers; 1/4 cup thinly sliced red onions; 1 large scoop (about 4 ounces) sauerkraut; 1/4 cup lemon juice; 1/2 cup extra-virgin olive oil; 2 tablespoons water; 1 tablespoons whole-grain mustard; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh herbs, such as tarragon, thyme, oregano, parsley, and/or marjoram

5 steps

Prep:30min

A lovely take on the French classic, this salad has every flavor and texture you could want: salty, mild, creamy, and crunchy. It takes some time to prepare, but it's well worth it.

Updated at: Thu, 17 Aug 2023 07:32:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories872.9 kcal (44%)

Total Fat73.7 g (105%)

Carbs29.9 g (11%)

Sugars8.1 g (9%)

Protein27.2 g (54%)

Sodium2742.8 mg (137%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 poundred potatoes

scrubbed but not peeled, and cut into chunks

4 cupswater

2 teaspoonssea salt

plus a pinch for the asparagus

1 bunchasparagus

woody ends removed

2 teaspoonsolive oil

1 headromaine lettuce

chopped, washed, and spun dry

4eggs

hard-boiled, peeled and each egg cut in half

1 x 3 ouncechicken strips

1 tablespooncapers

¼ cupred onions

thinly sliced

1 scoopsauerkraut

large

For the Lemon Herb Vinaigrette

¼ cuplemon juice

½ cupextra-virgin olive oil

2 tablespoonswater

1 tablespoonswhole-grain mustard

½ teaspoonsea salt

¼ teaspoonfreshly ground black pepper

2 tablespoonsfresh herbs

chopped, such as tarragon, thyme, oregano, parsley, and/or marjoram

Instructions

Step 1

Place the potato chunks in a pot with the water and 2 teaspoons of the salt. Bring them to a boil, then lower the heat and gently simmer them until they are fork-tender. Drain, and run cold water over them until they have cooled.

Step 2

While the potatoes cook, prepare the asparagus. Place them in a baking dish or cast-iron pan and coat them with the olive oil and the pinch of salt. Set them in a broiler for 5 to 8 minutes, until they are lightly brown and tender. Remove them and let them cool.

Step 3

Arrange the romaine leaves on a large serving platter. Top the leaves with the egg halves, chicken strips, olive, red onions, sauerkraut, potatoes, and asparagus.

Step 4

Place all the ingredients for the vinaigrette into a pint-size jar. Secure the jar's lid and shake the mixture until it's evenly combined. Drizzle the vinaigrette over the salad, and enjoy!

Step 5

Calories: 750 per serving.