Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

RECIPESSalad RecipesSalads with Meat 2 >  Pork Nicoise Salad



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Serves 4

4 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons each finely chopped chives and parsley
8 small new potatoes, cooked
1 pound green beans, steamed
2 large tomatoes, cut into eighths
2 hard-cooked eggs, peeled and quartered
10 anchovy fillets
1/2 cup pitted ripe olives
1 tablespoon capers, drained
Butter lettuce or romaine, torn
1 1/2 cups cooked pork loin, cut julienne (about 12 ounces)

In a jar with tight lid, shake together oil, vinegar, salt and pepper, chives and parlsey.

Quarter potatoes, coat lightly with 2 tablespoons dressing and chill 1-2 hours.

Dress beans with 2 tablespoons dressing, chill.

On large platter, arrange potatoes and beans, tomatoes, lettuce.

Top with pork, garnish with anchovies, olives, capers and watercress.

Drizzle remaining dressing over all.

Serving Suggestions

This salad typifies the cuisine found in and around the French Riviera city of Nice. Serve with fresh baguette while enjoying a foreign film or two on video.

Nutrition Facts
Calories 490 calories; Protein 37 grams; Fat 26 grams; Sodium 827 milligrams; Cholesterol 181 milligrams; Saturated Fat 6 grams; Carbohydrates 29 grams; Fiber 7 grams

 Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.