Navy Bean Nicoise Recipes

Steps:

• In a small bowl whisk together lemon juice, mustard, shallot, parsley, basil, salt and pepper to taste; set aside.
• Put just-cooked potatoes in medium bowl, toss with 3 tablespoons dressing and salt and pepper to taste; set aside.
• Place large lettuce leaves side by side in a circle around a large serving platter so the leaf tops extend just beyond the rim.
• In a large bowl, mix spinach with 2 tablespoons dressing. Create a bed of spinach on platter, leaving a frilly-edged frame of lettuce leaves exposed.
• Put navy beans in empty bowl and use the back of a large spoon to smash some. Add celery, lemon zest, 3 to 4 tablespoons dressing, salt and pepper to taste, and mix, Mound the beans in the center the platter, on top of the spinach.
• Mound potatoes on one-quarter of the platter to the left of navy beans. Then arrange tomato wedges in adjacent quadrant.
• Put green beans, 2 tablespoons dressing, and salt and pepper taste in the bowl; mix and mound the dressed green beans in the third quadrant.
• Arrange the eggs and olives in remaining quadrant. Sprinkle entire salad with capers. Serve immediately.

Steps:

• Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
• Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
• In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
• Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.
• (Per Serving)
• Calories: 790
• Saturated Fat: 7.1g
• Unsaturated Fat: 39.8g
• Cholesterol: 106mg
• Carbohydrates: 73g
• Protein: 20.7g
• Sodium: 984mg
• Fiber: 23.2g

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

Steps:

• Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
• Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
• Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
• Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
• Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
• Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
• Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.