Vegan Nioise Style Salad Recipes

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VEGETARIAN SALADE NIçOISE



Vegetarian Salade Niçoise image

Provided by Elaine Louie

Categories     dinner, lunch, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 22

For the dressing (makes about 2 1/4 cups):
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 1/2 cups extra-virgin olive oil
1/3 cup white wine vinegar
1 teaspoon dried thyme
1 teaspoon sea salt
2 teaspoons fresh ground black pepper
For the salad:
2 to 4 baby Yukon Gold potatoes
3 cloves garlic
5 whole black peppercorns
1 bay leaf
1 teaspoon dried thyme
5 tablespoons plus 1 teaspoon sea salt
2 large eggs
1/4 pound haricots verts or other very small green beans
1 1/2 large or two medium heirloom or other tomatoes
1 heart of romaine lettuce, torn into bite-size pieces
2 cups arugula
3 cups baby greens
12 niçoise olives, pitted.

Steps:

  • For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks.
  • For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain.
  • While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain.
  • In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain.
  • Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds.
  • In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use.

VEGAN NIçOISE-STYLE SALAD



Vegan Niçoise-Style Salad image

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients-white beans or chickpeas, slender green beans, tomatoes, and olives-makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Provided by Nava Atlas

Categories     HarperCollins     Salad     Vegetarian     Vegan     Tofu     Olive     Artichoke     Lettuce     Green Bean     Dinner

Yield 4-6 servings

Number Of Ingredients 16

For the vinaigrette:
1/2 cup extra- virgin olive oil
1/4 to 1/3 cup white or red wine vinegar, or to taste
1 tablespoon Dijon-style mustard
1 tablespoon natural granulated sugar or agave nectar
1 teaspoon dried Italian seasoning blend
For the salad:
8 to 10 ounces fresh slender green beans, trimmed (see Note)
1 large head Boston or Bibb lettuce, torn, or mixed baby greens
Sliced fresh basil or chopped fresh parsley to taste
One 8-ounce package baked tofu, diced, 1 recipe Homemade Baked Tofu, or 8 ounces combined baked tofu and dense herbed tofu (see Note)
1 heaping cup whole fresh grape or cherry tomatoes or diced ripe fresh tomatoes
One (15- to 16-ounce) can cannellini or chickpeas, drained and rinsed
Pitted green or black olives, or a combination, to taste
Marinated artichoke hearts to taste (optional)
Sliced red onion to taste (optional)

Steps:

  • Make the vinaigrette:
  • Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.
  • For the salad:
  • Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they're at room temperature.
  • On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, olives, and artichoke hearts, if desired, in separate mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion if you like.
  • Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.

VEGGIE NICOISE SALAD



Veggie Nicoise Salad image

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 small red onion, halved and thinly sliced
1 pound small red potatoes (about 9), halved
1 pound fresh asparagus, trimmed
1/2 pound fresh green beans, trimmed
12 cups torn romaine (about 2 small bunches)
6 hard-boiled large eggs, quartered
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup Nicoise or kalamata olives

Steps:

  • For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.

Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges

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Top Asked Questions

How long does it take to make vegan Nicoise salad?
Vegan Nicoise Salad (30 minutes!) A plant-based version of classic Nicoise Salad with smashed chickpea salad in place of tuna. Fresh, satisfying, and ready in 30 minutes. Add potatoes to a small saucepan and add warm water until just covered.
What is a plant-based version of Nicoise salad?
A plant-based version of classic Nicoise Salad with smashed chickpea salad in place of tuna. Fresh, satisfying, and ready in 30 minutes. Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil.
What do you put in your Salade Nicoise?
They soak up the dressing and are SO yummy! Herbs: Some parsley or chives are definitely a good addition if you have some. A super easy and summery vegan salad inspired by the classic Salade Nicoise. 200g very good quality tomatoes (either cherry or larger. The important thing is they taste of tomato!)
What is tofu salad—and how is it made?
The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

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