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Beef Nicoise Salad
Beef Nicoise Salad
Thinly-sliced roast beef, baby potatoes, black olives, crisp vegetables and tender endive leaves, topped with a tangy Nicoise dressing.
Yield: 24 servings
Nicoise Dressing: 
1. Combine oil, vinegar, water, capers, parsley, garlic, mustard and basil; blend well.
Vegetable oil3 cups
White wine vinegar1 1/3 cups
Water3/4 cup
Capers, chopped1 cup
Parsley6 tablespoons
Garlic, minced8 cloves
Dry mustard2 tablespoons
Dried basil2 teaspoons
2. Toss beef potatoes and beans separately, using half the dressing; chill.
Roast beef, thinly sliced4 1/2 pounds
Baby red potatoes, cooked6 pounds
Green beans, cooked3 pounds
3. For each serving: Arrange 3 ounces beef, 4 ounces potatoes, 2 ounces beans, 1-1/2 ounces tomatoes, 3 to 4 olives and 3/4 ounce endive leaves on serving plate.

Spoon 1 to 2 tablespoons remaining dressing over salad. Garnish with carrot.

NOTE: If baby red potatoes are not available, larger new potatoes, cut into cubes or rounds may be substituted.
Cherry tomatoes2 1/4 pounds
Nicoise olives1 pound
Endive leaves1 1/8 pounds
Baby carrots, whole, with tops, peeled24

Nutrition information per serving: 570 calories; 39 g fat(5 g saturated fat; 23 g monounsaturated fat); 65 mg cholesterol; 557 mg sodium; 28 g carbohydrate; 5.4 g fiber; 28 g protein; 9.7 mg niacin; 0.8 mg vitamin B6; 2.8 mg vitamin B12; 4.2 mg iron; 34.4 mg selenium; 6.5 mg zinc; 120.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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