Vegetarian Niçoise Salad

This is the perfect salad to serve for lunch or a light dinner, the recipe may be doubled or tripled for larger groups. The flavors are fresh and wonderful, try substituting navy beans or chickpeas for the Cannellini beans. We photographed it using several ankles and they were all so pretty, we had to share!

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Vegetarian Niçoise Salad

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
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Ingredients

Dressing

  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large shallot, minced
  • ¾ cup olive oil, plus 2 TB
  • ¼ cup fresh flat-leaf parsley, minced
  • ¼ cup torn fresh basil
  • Coarse salt, fresh pepper

Salad

  • 1 pound small assorted potatoes
  • 1 pound haricots verts or green beans, trimmed
  • 5 ounces baby arugula
  • 15-ounce cans cannellini beans, rinsed, drained
  • 1 celery stalk, diced
  • 3 tablespoons capers, rinsed and drained
  • 2 teaspoons finely grated lemon zest
  • Coarse salt, fresh pepper
  • 1 large ripe heirloom tomato, cored and cut in wedges
  • 1 cup of assorted cherry tomatoes
  • 2 hard-boiled eggs, peeled and halved lengthwise
  • ½ cup Nicoise olives

Instructions

  1. Whisk dressing ingredients together; season to taste.
  2. Place potatoes in medium saucepan; add cool water to cover by 1 inch. Bring to a boil, reduce to a simmer and cook about 10 minutes. Rinse with cool water and drain, set aside to cool.
  3. Toss with 3 TB of olive oil, salt and pepper and roast in a 400 degree oven about 20 minutes or until crisp. Set aside uncovered.
  4. Meanwhile, bring a pot of water to a boil; prepare an ice-water bath. Blanch haricots verts until crisp-tender, 45-60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath. Drain and pat dry with paper towels.
  5. In a large bowl, toss baby arugula with 2 tablespoons dressing. Transfer to a serving platter. Place cannellini beans in empty bowl and mash about half slightly. Add celery, capers, zest, 3-4 tablespoons dressing, ¼ teaspoon salt; season with pepper. Stir to combine, then spoon mixture onto arugula.
  6. Arrange potatoes on one side, and tomato wedges on the other. Add haricot verts, eggs and olives. Drizzle with remaining dressing and serve.

Notes

Adapted From | Power Foods

Nutrition

  • Serving Size: 4