Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 01/04/2020 This is a really pretty salad and tasted very good. A really different winter salad, this is worth making.
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Gallery Roasted Carrot Nicoise Credit: Chris Simpson Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 1 pound carrots, peeled, halved, and cut into 1 1/2-inch pieces 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon capers, rinsed 8 ounces haricots verts, trimmed and cut into 1 1/2-inch pieces 4 large eggs 1 tablespoon red-wine vinegar 1 teaspoon Dijon mustard 2 hearts of romaine, chopped 1 pint cherry tomatoes, halved 1/2 cup small black olives, preferably Niçoise
Gallery Roasted Carrot Nicoise Credit: Chris Simpson
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Gallery
Roasted Carrot Nicoise Credit: Chris Simpson
Roasted Carrot Nicoise
Credit: Chris Simpson
Roasted Carrot Nicoise
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Recipe Summary
prep: 40 mins total: 55 mins
Servings: 4
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound carrots, peeled, halved, and cut into 1 1/2-inch pieces 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon capers, rinsed 8 ounces haricots verts, trimmed and cut into 1 1/2-inch pieces 4 large eggs 1 tablespoon red-wine vinegar 1 teaspoon Dijon mustard 2 hearts of romaine, chopped 1 pint cherry tomatoes, halved 1/2 cup small black olives, preferably Niçoise
Directions
Preheat oven to 400°F. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more.
Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper.
Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 01/04/2020 This is a really pretty salad and tasted very good. A really different winter salad, this is worth making.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 01/04/2020 This is a really pretty salad and tasted very good. A really different winter salad, this is worth making.Martha Stewart Member
Rating: 5.0 stars 01/04/2020
This is a really pretty salad and tasted very good. A really different winter salad, this is worth making.
Rating: 5.0 stars
All Reviews for Roasted Carrot Nicoise
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Carrot Nicoise
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
