Recipe for California Nicoise Salad with Hardboiled Eggs
Prep time: 30 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Safest Choice™ pasteurized shell eggs | 18 ea | 36 ea |
72 ea |
108 ea |
| Red bell peppers (julienne & roasted) | 12 oz | 1 1/2 lb | 3 lb | 4 1/2 lb |
| Yellow onion (julienne & roasted) | 5 oz | 10 1/2 oz | 21 oz | 32 oz |
| Arugula (rinsed clean) | 3 oz | 6 oz | 13 oz | 1 1/4 lb |
| Bibb lettuce (chopped and rinsed clean) | 3 oz | 6 oz | 13 oz | 1 1/4 lb |
| Sweet potato chips (frozen or fresh) | 1 lb | 2 lb | 4 lb | 6 lb |
| Green beans (blanched & sautéed al dente) | 1 lb | 2 lb | 4 lb | 6 lb |
| Avocado salsa: | ||||
| Avocado (diced) | 3 ea | 5 ea | 10 ea | 16 ea |
| Tomatoes (diced) | 10 oz | 21 oz | 2 1/2 lb | 4 lb |
| Garlic (peeled and mashed into a purée) | 1/2 tsp | 1 1/4 tsp | 2 1/2 tsp | 1 Tbsp |
| Cilantro | 1 oz | 2 1/2 oz | 5 oz | 8 oz |
| Olive oil | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| Lemon juice | 4 tsp | 8 tsp | 1/3 c | 1/2 c |
| Salt & pepper to taste | ||||
Method of Preparation
1. Put the eggs in a sauce pan with enough cold water to cover. Boil for 15 minutes and remove from heat. Drain the eggs and allow to cool under cold running water. Remove the shells and quarter the egg.
2. Prepare avocado salsa by combining all ingredients and set aside in cooler until ready for use.
3. Roast peppers and onions until al dente and set aside until ready for use.
4. Chop and rinse greens.
5. Fry frozen or fresh sweet potatoes. Drain.
6. Combine greens with avocado salsa. Arrange or garnish with eggs, roasted bell peppers & onions, green beans, and sweet potatoes.
Chef Notes
Can be served as large salad or prepared to order as an action station.
Recipe Nutrition Info (with no salt added)
Appropriate for: Regular; Carb Controlled
Serving: One 7” salad with greens, avocado salsa, eggs, roasted bell peppers & onions, green beans and sweet potato chip garnish
