Vegan NiÃÆÃoise Style Salad Recipes

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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.

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  • Steam the green beans just until bright green and tender-crisp. Err on the side of more less cooked rather than overcooked. 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.
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