Looking to bring a new twist to your favorite classic recipes? This Peruvian-inspired Nicoise Salad will elevate your home cooking with its bold, vibrant flavors. For a creative and savory touch, we’ve incorporated a variety of premium salts to enhance every element of the dish. Perfect for any skill level, you’ll love how easy it is to make this salad with the right ingredients and cooking techniques.
Different Types of Salt for Flavor Elevation
For this recipe, three distinct types of salt are used to enhance different components of the dish:
- Kosher Salt Flakes bring a controlled level of saltiness to the Huancayo-style sauce, allowing you to perfectly season the dish without oversalting.
- Coarse Sea Salt adds a crunchy finish to the potatoes and green beans, elevating their texture and flavor.
- Himalayan Pink Salt contributes a subtle, earthy flavor and vibrant color to the salad’s finishing touches, and it’s a sustainable option thanks to its refillable packaging.
Ingredients for Peruvian Nicoise Salad
For the Potatoes and Green Beans:
- 1 ¼ lb mixed fingerling potatoes
- 1 tsp coarse sea salt
- 3 slices bacon, chopped into ½-inch pieces
- ½ lb green beans, trimmed
For the Salad:
- About 3 tbsp olive oil
- 5 cups mixed baby greens, loosely packed
- Coarse sea salt (for finishing)
- Extra-virgin olive oil
- 4 hard-boiled eggs, halved
- ½ cup black olives (Botija or Mediterranean), drained
- Generous pinch of shichimi togarashi or cayenne pepper
Huancayo-Style Sauce:
- 10 soda crackers (such as saltines)
- ⅓ cup whole milk
- ¼ cup olive oil (or more if needed)
- ½ medium red onion, roughly chopped
- 3-4 tbsp homemade ají amarillo paste
- ¾ cup feta cheese or queso fresco, cubed
- ½ tsp kosher salt flakes
Instructions
Potatoes and Green Beans:
- Boil the Potatoes: In a medium pot, add the fingerling potatoes and cover them with water. Add a teaspoon of coarse sea salt and bring to a gentle boil. Cook the potatoes for 20-25 minutes or until they are fork-tender. Drain and cool before halving.
- Cook the Bacon: Fry the bacon in a skillet until crispy, then transfer to paper towels to drain.
- Blanch the Green Beans: Bring a pot of water to a simmer and blanch the green beans for about 1 minute, until tender-crisp. Immediately transfer them to an ice water bath, then drain and set aside.
Making the Salad:
- Sauté the Green Beans: Heat 2 tbsp olive oil in a pan over medium-high heat. Add the green beans and sauté for about 30 seconds until they’re charred in spots. Remove and set aside.
- Sear the Potatoes: Add 1 tbsp olive oil to the skillet and sear the halved potatoes, cut-side down, for about 1 minute until they’re golden brown.
Huancayo-Style Sauce:
- Prepare the Base: Crumble the soda crackers into a small bowl and cover with milk. Let them soak for a few minutes.
- Sauté the Onions: Heat olive oil in a skillet over high heat and sauté the onions and ají amarillo paste until the onions are soft and browned, about 5 minutes.
- Blend the Sauce: Transfer the onion mixture to a blender and puree. Gradually add the milk-cracker mixture, followed by the feta cheese and kosher salt flakes. Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Salad:
- Arrange the Greens: Spread the baby greens on a large serving plate. Drizzle with extra-virgin olive oil and sprinkle with Himalayan pink salt.
- Add the Components: Arrange the seared potatoes, green beans, halved eggs, olives, and crispy bacon over the greens. Drizzle with the Huancayo-style sauce.
- Finish: Sprinkle with shichimi togarashi or cayenne pepper for an extra kick of spice.
Serve the remaining Huancayo sauce on the side, and enjoy this unique fusion of Peruvian flavors and a French classic!
This Peruvian Nicoise Salad is a refreshing and flavorful twist on a traditional favorite, bringing together vibrant ingredients and carefully selected salts to create a standout dish. Whether you’re serving this to family or friends, it’s sure to impress with its bold taste and beautiful presentation.
FAQs
1. What type of salt works best for this Peruvian Nicoise Salad?
- A combination of kosher salt flakes, coarse sea salt, and Himalayan pink salt enhances different elements of the dish, adding both flavor and texture.
2. Can I substitute ají amarillo paste?
- Yes, if ají amarillo paste is unavailable, you can use a mild chili paste or sauce, though the flavor won’t be exactly the same.
3. What are Botija olives?
- Botija olives are a type of Peruvian black olive with a rich, briny flavor. You can substitute Mediterranean olives if needed.
4. Can I make this salad ahead of time?
- The components of the salad can be prepped ahead, but it’s best to assemble the salad just before serving to keep the ingredients fresh and crisp.