Kinda Nicoise with Fried Green Beans, Roasted Kale, Lentils, Boiled Eggs and Caper Mayo
There is a lot to love about a classic salad niçoise. Like many rustic French salads, niçoise is typically filled with the freshest local ingredients—olives, oil, cured tuna, anchovies, and tender green beans. My interpretation honors the traditional salty, tangy, and fresh elements of classic niçoise, incorporating an incredibly soft, silky boiled egg as my source of protein. It has become the best salad I have ever prepared.
#CookpadApron2026 #june2027 #earlysummerpicks #salad #boiledeggs #lentils #oliveoil #beans #radish #kale #tarragon #basil #parsley #redwinevinegar #redonion #blackolives #cherrytomato #capper #mayonaise #dinner #sides
Kinda Nicoise with Fried Green Beans, Roasted Kale, Lentils, Boiled Eggs and Caper Mayo
There is a lot to love about a classic salad niçoise. Like many rustic French salads, niçoise is typically filled with the freshest local ingredients—olives, oil, cured tuna, anchovies, and tender green beans. My interpretation honors the traditional salty, tangy, and fresh elements of classic niçoise, incorporating an incredibly soft, silky boiled egg as my source of protein. It has become the best salad I have ever prepared.
#CookpadApron2026 #june2027 #earlysummerpicks #salad #boiledeggs #lentils #oliveoil #beans #radish #kale #tarragon #basil #parsley #redwinevinegar #redonion #blackolives #cherrytomato #capper #mayonaise #dinner #sides
Open in Cookpad AppSteps
- 1
To make the caper mayonnaise, whisk together the mayonnaise, yoghurt and olive oil until well combined.
- 2
Stir in the capers, lemon juice and garlic and season with pepper and a little salt to taste. (You shouldn’t need much salt as the capers will already make this quite salty).
- 3
Boil the eggs for around 5 minutes for soft boiled, 7 minutes for medium or around 9 minutes for hard boiled eggs. When ready, immediately cool under cold running water.
- 4
Add the lentils to a saucepan of salted water, bring to boil and cook for 20 - 25 minutes until just tender. Drain.
- 5
In a large frying pan, add 1 tbsp of olive oil and fry the green beans for 3 - 4 minutes until they just tender and are starting to char. Remove beans from the pan and add another tablespoon of oil, then add the kale and cook for a few minutes until wilted and starting colour.
- 6
Combine the bean, kale and herbs with red onion, radishes, tomatoes, olives and lentil. Pour over the red wine vinegar, drizzle with some olive oil and season with salt and pepper.
- 7
To serve, pile the salad on a serving dish and drizzle the caper mayo over the top. Peel eggs, then cut it half or break them and place over the salad, finishing with a few good grinds of pepper.
- 8
Enjoy
- 9
Cooksnaps
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