Parisian Salad Vegan Recipes
PARISIAN SALAD (VEGAN)
A vegan version of Salad Nicoise, this recipe comes from a recipe collection of the restaurant 'Fresh' in Toronto. The cookbook is called 'Refresh' and the recipe is fantastic. We tossed our spinach with Recipe #36302.
Provided by Chef Pollo
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To Prepare Sugar Snap Peas:.
- Bring a small pot of water to a boil and add the peas. Let them cook for about 1 minute, or until they look bright green and are just starting to get tender.
- Drain and rinse under cold water until no heat remains.
- To Prepare Potatoes:.
- Bring a small pot of water to a boil.
- Cut each potato into halves or quarters, depending on how big they are. They should be around the same size once cut so that they will cook at the same rate. Add potatoes to boiling water and cook until tender. Drain and let cool slightly.
- Put potatoes into a bowl and toss with olive oil, salt, garlic and dill.
- Heat frying pan on medium heat and add potatoes. Cook for a few minutes, turning them individually to make sure all sides get browned. Remove from heat and let cool.
- To Assemble Salad:.
- Toss baby spinach with dressing of your choice and place in large bowls.
- Place potatoes and peas in middle with the tomatoes and olives around the edge. Sprinkle with the red onion and sesame seeds, and serve.
Nutrition Facts : Calories 780.5, Fat 26.1, SaturatedFat 3.7, Sodium 627.1, Carbohydrate 124.1, Fiber 19.8, Sugar 9.3, Protein 19.7
SIMPLE PARISIAN-STYLE POTATO SALAD
A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
- Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
- Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
- Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
- Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g
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