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Thai Niçoise Salad
Daphne Oz's Chicken Satay + Thai Nicoise Salad + Tropical Fruit Pops
Zach Pagano / TODAY
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Rating:
3.325 (40 rated)
Servings:
4

I love this recipe because it combines two tasty cuisines into one delicious and healthy salad. It keeps the classic ingredients of a French Niçoise salad and adds the tangy flavors of Thai food with a peanut, ginger and lime dressing.

Ingredients

  • Peanut-lime dressing

    • 1/3 cup extra virgin olive oil
    • 1/4 cup fresh lime juice (from 3 to 4 limes)
    • 2 tablespoons reduced-sodium soy sauce
    • 1½ teaspoons toasted sesame oil
    • 2 teaspoons sugar
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
    • 1 small shallot, roughly chopped
    • 1 inch fresh ginger, peeled and roughly chopped
    • 1 clove garlic, roughly chopped
    • 1/2 Fresno chile, roughly chopped
    • 1/2 cup roasted peanuts (if salted, reduce the amount of salt in the dressing)
  • Salad

    • 2 large eggs
    • 1/2 cup fingerling potatoes, halved, or 1 medium red potato, cut into bite-size pieces
    • 1 teaspoon kosher salt
    • 2 cups shredded romaine lettuce
    • 2 medium carrots, grated (about 1 cup)
    • 1 English (seedless) cucumber, peeled and finely chopped
    • 1 cup bean sprouts
    • 1 cup shredded red cabbage
    • 1/2 cup halved cherry tomatoes
    • 1/2 cup thinly sliced radishes
    • 1/2 cup roughly chopped or hand-torn fresh mint or cilantro leaves, plus extra for serving

Preparation

For the dressing:

In a food processor, combine everything but the peanuts and blend until combined. Add the peanuts and pulse until they are roughly chopped.

For the salad:

1. Place the eggs in a medium saucepan and fill with water to cover. Bring the water to a boil, cover, remove from the heat, and set aside for 9 minutes. Scoop the eggs out of the saucepan and transfer to a bowl of ice water.

2. Return the pan of water to a boil and add the potatoes and salt. Boil the potatoes until they're tender, about 10 minutes, then add them to the ice water. Drain, peel the eggs, and cut them into quarters. Set the eggs and potatoes aside.

3. Arrange the lettuce on a platter and scatter the carrots, cucumber, bean sprouts, cabbage, tomatoes, radishes, and herbs over the top. Add the potatoes and the egg. Drizzle with the peanut-lime dressing.

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Summer lunch ideas: Make Daphne Oz's Thai chicken salad

Play Video - 4:30