Vegetarian Salade Niçoise 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.

GREEN BEAN NIçOISE SALAD



Green Bean Niçoise Salad image

Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs

Provided by Katherine Sacks

Categories     Green Bean     Salad     Spring     Olive     Potato     Capers     Radish     Vegetarian     Egg     Picnic

Yield Serves 8-12

Number Of Ingredients 15

3/4 pound small new potatoes
Kosher salt
1 1/2 pounds green beans, trimmed
4 large eggs
1 small shallot, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
2 tablespoons coarsely chopped dill, divided
1/4 cup drained capers, patted dry
1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
1/4 cup Niçoise or Kalamata olives, pitted, halved

Steps:

  • Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
  • Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
  • Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
  • Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
  • Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.

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

SALADE NIçOISE



Salade Niçoise image

This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.

Provided by Daniel Boulud

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 29

10 fingerling potatoes
1 sprig thyme
1 bay leaf
Sea salt
8 ounces haricots verts, ends trimmed, thin green beans; also called French beans
3 large eggs
Ice
1 bunch scallions
8 French breakfast radishes, or Cherry Belle radishes
1 head Boston lettuce
1 head baby gem lettuce
1 bunch cocktail tomatoes, on the vine
1 pound canned Mediterranean tuna, packed in oil, preferably Tonnino or La Pescadora brands
1 bunch purple or sweet basil
1 bunch chervil
1/2 cup black niçoise olives
3 cups arugula leaves, loosely packed
1 8-oz can Spanish anchovies, preferably Don Bocarte brand
1 lemon
extra-virgin olive oil
Sea salt
Freshly ground white pepper
3 cloves garlic, sliced
Sea salt
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
13 grinds Freshly ground white pepper
1 cup extra-virgin olive oil
Water, as needed to thin

Steps:

  • Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
  • Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
  • When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
  • Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
  • Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
  • Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.

EGG NIçOISE SALAD



Egg Niçoise salad image

A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too

Provided by Good Food team

Categories     Lunch

Time 20m

Number Of Ingredients 13

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove , grated
⅓ small pack basil , leaves chopped
3 pitted black Kalamata olive , rinsed and chopped
2 eggs
250g new potatoes , thickly sliced
200g fine green beans
½ red onion , very finely chopped
14 cherry tomatoes , halved
6 romaine lettuces leaves, torn into bite-sized pieces
6 pitted black Kalamata olive , rinsed and halved

Steps:

  • Mix the dressing ingredients together in a small bowl with 1 tbsp water.
  • Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
  • Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.

Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

CHICKPEA SALAD NIçOISE



Chickpea Salad Niçoise image

Chickpeas replace tuna in this vegetarian rendition of the classic French salad. This has become my favorite hearty dinner salad!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh thyme leaves
2 tablespoons Dijon mustard
1/2 shallot (minced (about 2 tablespoons))
1/4 teaspoon kosher salt + more to taste if desired
1/8 teaspoon freshly ground black pepper
1 15-ounce can chickpeas (garbanzo beans), drained
1/2 pound green beans (trimmed and cut into 1-inch pieces)
3/4 pound baby red potatoes (halved)
1 head butter lettuce (washed and torn into bite-size pieces)
4 hard-boiled eggs (peeled and quartered)
1 pint cherry or grape tomatoes (halved)
1/2 cup pitted Niçoise olives or Kalamata olives

Steps:

  • Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
  • Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
  • Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
  • Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.

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