Plant-Based Nicoise Salad
It’s been years since I’ve been to the South of France, but I’ll never forget the delicious meals I had in Nice, the home of the Nicoise salad. Back then I wasn’t vegan, so I’ve decided to create a version of this salad without fish and eggs. It features elements of the classic dish like a fresh herb vinaigrette, potatoes, green beans, tomatoes, artichokes and olives, but my version will showcase beans (instead of eggs) for a bit of protein. I made this salad many times this summer and it’s truly the perfect salad to bring to a summer barbecue or potluck. If you try it out, please share your feedback in the comments below or tag me on Instagram as I love to see your creations.
Vegan Nicoise Salad
Yields 4 - 6 servings
Ingredients:
Salad components:
Approximately 1 pound fresh green beans ends trimmed and cut in half
Approximately 1 pound little/mini potatoes washed and scrubbed
1 can (14 oz/398 mL ) or 2 cups cooked white beans of your choice, drained and rinsed
1 can (14 oz/398 mL) of artichoke hearts in water, drained and rougly chopped
1 head of lettuce of your choice, washed and dried well, and rougly chopped
1 pint cherry tomatoes cut in half
½ cup Kalamata olives or Nicoise olives pitted
Handful of parsley hard stems removed and chopped finely, for garnish
Salt and pepper to taste
Optional: cucumbers, capers, blanched asparagus or other veggies of your choice
Fresh herb vinaigrette:
1/4 cup red wine vinegar or white wine vinegar
1 shallot chopped
1 small garlic clove chopped, optional
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra-virgin olive oil
Handful of fresh basil leaves, chopped
Handful of parsley, chopped
Directions:
Blanch the green beans: Bring a pot of water to a boil and boil the green beans for 2 minutes, then immediately transfer to a bowl filled with ice water. Remove green beans from water and set aside.
Make the dressing: In a blender or small food processor, add the vinegar, shallot, garlic (if using), mustard, thyme, salt and pepper. With the blender running slowly pour in the oil and blend until emulsified, about 15 seconds. Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.
Cook the potatoes: Add potatoes to a cold pot of water and bring to a boil until fork tender. Once done, remove and let cool enough to handle. Slice the potatoes in half and toss with a couple tablespoons of vinaigrette and season with salt and pepper. Set aside.
Assemble the salad: Shortly before serving, lay some of the lettuce leaves along the base of wide salad bowl or platter and drizzle over a bit of vinaigrette. Lay out the remaining salad ingredients and then drizzle about 3/4 of the vinaigrette onto salad and garnish with finely chopped parsley. Serve up your salad immediately and ensure that you get a little taste of everything in your bowl. You can use the remaining vinaigrette, if needed, when serving.
Salad components and the dressing can be stored in the fridge for 3 - 4 days in airtight containers. To prevent sogginess, dress the salad right before serving.
