Israeli Nicoise Salad
Fresh chopped Israeli salad, with crispy baked potatoes, and sautéed green beans in pickled lemon.
Equipment
- Baking Tray
- Spider strainer spoon
- Small blanching pot
Ingredients
Sauteed Green Beans
- 2 Cups Fresh green beans Halved and destemmed
- ¾ Cup Cooked chickpeas
- 2 Small pickled lemons Chopped
- 2 Tbsp. Garlic oil and confit
- ½ Tsp Black pepper
Crispy Baked Potatoes
- 5 Small potatoes Halved
- 1 Tsp Sweet paprika
- 1 Tsp Black pepper
- 1 Tsp Sea salt
- 1 Tsp Dried rosemary
- 2-3 Tbsp. Olive oil
For a fresh chopped vegetable salad
- 1 Tomato Chopped
- 1 Cucumber Chopped
- 3 Tbsp. Parsley or cilantro or both Chopped
- 1 Green onion Chopped
- 1 Tbsp. Lemon juice
- 1 Tbsp. Olive oil
- ¼ Tsp Sea salt
Instructions
Sauteed Green Beans
- In a saucepan with boiling water blanch the fresh beans for about 7-minute. When ready, transfer the beans with a strainer spoon (spider) to a bowl with cold water to stop cooking.
- In a saute pan, sauté over medium-high heat, the cooked beans, chickpeas, pickled lemon, with the garlic oil and the garlic confit, for about 5 minutes. Season with ground pepper. No salt is needed here, the pickled lemon has a lot of salt. Set aside.
Crispy Baked Potatoes
- In the same boiling water cook the potatoes for 10 minutes.
- Preheat oven to 200 ° C.
- After 10 minutes, transfer potatoes to a baking pan, and season with all the spices in the recipe. Add olive oil, squeeze a bit each potato with your hand, and mix well with the oil and spices. Bake in the oven for about 30 minutes or until crisp.
For a fresh chopped vegetable salad
- Mix all the chopped vegetables and herbs with lemon juice and a little salt.
- Serve all the salad parts the way you like. Either next to each other or all mixed.