Gwyneth Paltrow's Hot Niçoise Salad Recipe


Nutrition

Cal/Serving: 514
Daily Value: 26%
Servings: 4

Low-Carb
Fat30g46%
Saturated5g26%
Trans0g0%
Carbs11g4%
Fiber4g15%
Sugars6g0%
Protein50g100%
Cholesterol252mg84%
Sodium802mg33%
Calcium72mg7%
Magnesium94mg23%
Potassium1180mg34%
Iron3mg19%
Zinc2mg11%
Vitamin A3044IU61%
Vitamin C96mg160%
Thiamin (B1)0mg20%
Riboflavin (B2)1mg31%
Niacin (B3)33mg163%
Vitamin B62mg98%
Folic Acid (B9)82µg20%
Vitamin B124µg66%
Vitamin D4µg1%
Vitamin E6mg29%
Vitamin K37µg46%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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My Father's Daughter
Ellen Silverman

One cold wintry day in London, I was dreaming about salad Niçoise — one of my favorites. It didn’t seem right to be eating something so crispy and chilly in the dead of winter, so I devised this hot version. It’s a one-pan dish and an easy cleanup. Perfect for when you are having friends for Sunday lunch or dinner but you don’t have hours to prep.

Click here to see the Gwyneth Makes Pappardelle for Jay-Z and Mario-B story. 

5
Ratings6

INGREDIENTS

  • ½ pound green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • ½ cup Niçoise olives, preferably pitted
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 large handful fresh basil leaves
  • 1 yellow roasted bell pepper, roughly torn into strips
  • 1 red roasted bell pepper, roughly torn into strips
  • 1 dozen olive oil–packed Spanish anchovies
  • Four 6-ounce tuna steaks
  • Coarse salt
  • Freshly ground black pepper
  • 4 organic large eggs
  • 1 lemon, halved

DIRECTIONS

Preheat the oven to 400 degrees. Steam the green beans for 4 minutes. Immediately toss them together in a large roasting pan with the tomatoes, olives, and 4 tablespoons of the olive oil, crushing the tomatoes slightly with your hands. Tear in the basil and push the mixture around the perimeter of the pan. Nestle the peppers and anchovies in and around the vegetables.

Lay the tuna steaks in the middle of the pan and coat each with ½ tablespoon of olive oil and rub with a generous amount of salt and pepper. Crack each egg into a small ramekin and tuck the ramekins into the corners of the pan. Drizzle each egg evenly with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Stick the whole thing in the oven for 12 minutes, or until the eggs are just set and the tuna is cooked through but still moist. Pull the pan out, squeeze lemon over everything, and serve.

Recipe Details

Serves 4

Total Time: 25 minutes

 

Adapted from "My Father's Daughter" by Gwyneth Paltrow (Grand Central Publishing, 2011).

Servings: 4

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1 Comments

desertflower66's picture

I recently tried Gwyneth Paltrow's Hot Nicoise Salad recipe and it is fabulous!!

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