Ingredients with Measurements:
- 1 pound of cooked shrimp, peeled and deveined
- 1 pound of baby potatoes, boiled and halved
- 1/2 pound of green beans, trimmed and blanched
- 4 hard-boiled eggs, peeled and quartered
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of Niçoise olives
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of Dijon mustard
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked shrimp, baby potatoes, green beans, cherry tomatoes, Niçoise olives, red onion, parsley, and basil.
2. In a small bowl, whisk together the olive oil, Dijon mustard, and red wine vinegar. Season with salt and pepper to taste.
3. Pour the dressing over the shrimp and vegetable mixture and toss gently to combine.
4. Arrange the quartered hard-boiled eggs on top of the salad.
5. Serve the Shrimp Salad Niçoise on a large platter.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 19g
- Protein: 22g
- Fiber: 4g
Substitutions for ingredients:
- Instead of shrimp, you can use canned tuna or grilled chicken.
- Instead of baby potatoes, you can use boiled fingerling potatoes.
- Instead of green beans, you can use asparagus or snap peas.
- Instead of Niçoise olives, you can use Kalamata olives.
Variations:
- Add chopped anchovies for a more traditional Niçoise flavor.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to blanch the green beans until they are tender but still crisp.
- Use fresh herbs for the best flavor.
- Serve the salad with a crusty baguette.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold or at room temperature.
Presentation ideas:
- Arrange the salad on a large platter and garnish with fresh herbs.
Garnishes:
- Fresh parsley or basil leaves.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty baguette or garlic bread.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to properly cook the shrimp and eggs to avoid any risk of foodborne illness.
Food history:
- The Niçoise salad originated in the French city of Nice and typically includes tuna, anchovies, hard-boiled eggs, and Niçoise olives.
Flavor profiles:
- This salad is fresh and bright, with a tangy dressing and briny olives.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: French