I can see where you’d think I love everything I cook, make, bake, blend, saute, grill or boil. But nothing could be farther from the truth. I have plenty of kitchen flubs, duds and failures … but this is not one of them. With a little prep work anybody can make this wonderfully fresh and delicious Vegetable Nicoise Salad. I love looking across the platter trying to pick out those bright morsels to put on my plate. I’ll take a few of each please!
A traditional Nicoise salad is filled with tomatoes, green beans, mixed greens, topped with tuna, drizzled with a vinaigrette and is often served with eggs and olives. I served mine with olives too but realized I left them off the platter after we started eating. You’ll just have to image those pretty kidney beans are really kalamata olives.
Julia Child tweaked the Nicoise Salad in her own special way to include potatoes, shallots and artichoke hearts and went on to make the salad famous among many home cooks. Think “lightly cooked vegetables dressed with a fresh vinaigrette” and use your imagination. I can’t wait until our garden tomatoes are ready and I’ll make this again!
This vegetable version of the Nicoise salad is served with kidney beans and eggs for added protein but would also be terrific served with canned or grilled tuna.
Was it good? Nope … it was a great! A terrific satisfying meal as fresh as springtime.
Vegetable Nicoise Salad
Vegetable Nicoise Salad Recipe Type : Vegetable Main Course Author: Tricia
Author: Tricia
Ingredients
- For the vinaigrette:
- ⅓ cup olive oil
- 1//4 cup lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 clove of garlic, minced
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- ~
- For the salad:
- 1 lb small red potatoes, halved
- 1 lb fresh asparagus, trimmed
- ½ lb fresh green beans
- 1 can (16 oz) kidney beans, drained and rinsed
- 1 large shallot, sliced thin
- 1 bunch romaine lettuce, cleaned and torn into large pieces
- 6 hard boiled eggs, cooled and quartered
- 1 can (15 oz) quartered artichoke hearts, drained
- ½ cup pitted Kalamata olives
Instructions
- Whisk together the dressing ingredients and set aside.
- Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1 tablespoon of the vinaigrette. Toss and set aside.
- Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry.
- Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with the asparagus
- In a small bowl combine the drained and rinsed kidney beans and the sliced shallot. Add 1 tablespoon of the vinaigrette and toss to coat. Set aside.
- In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the asparagus and green beans in 2 tablespoons vinaigrette. Toss the lettuce leaves with 2 tablespoons vinaigrette and arrange them on a platter or individual serving dishes. Arrange the vegetables, kidney beans, eggs, artichoke hearts and olives over the lettuce. Serve with any left over vinaigrette and enjoy!
- (adapted from a recipe in the April / May 2012 Taste of Home Magazine)
This may seem like a lot of steps but it comes together so quickly you’ll be surprised. This is a special meal filled with healthy vegetables and protein. I hope you get the chance to make it soon – you won’t be disappointed.
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Thanks so much for stopping by!
Tricia
I absolutely love salads and yay for them being so colorful!!! And getting my daily recommended doses in other ways than a shake sounds awesome! Monday lunches are for salads so I will definitely be giving these a try (although I’d like one right now!)
Gorgeous bright colour! I love everything about this salad, Tricia.
This is so pretty and looks so delicious!
Gorgeous salad, Tricia!! And, very healthy, too. Hmmmmm…. I'm going to have to investigate the Google Reader thing! I think the blogs on my sidebar will still update? blessings and hugs ~ tanna
Tricia, this is as pretty as a picture and sounds fabulous. I LOVE this type of salad and it makes me feel a bit sophisticated (even though I'm not) to say Nicoise!
This salad is a celebration of springtime!<br />Love all the fresh veggies,looks so tasty 🙂
Beautiful salad Tricia, this is the kind of meal that I like, I need to make this sallad, and soon.<br />Hope you are having a great week 🙂
What a beautiful salad! Nicoise is one of those salads I've never tried making before. Your post has inspired me!
This looks amazing – so inviting. I know I would be thrilled to see it on any table and I would want to dive right in! And I totally understand about kitchen duds…it's disappointing but then we find an amazing recipe, and it makes the whole process so worth it!
That is one fantastic looking salad Tricia and something I've never had.
This is one of my favorite salads, and I've never had it with artichoke hearts or kidney beans…but I like it!
This looks awesome! I love all the flavors you added. The salad is almost too pretty to eat!
THis is a wonderful salad and you made it perfect! Great for the start of our warm season..YUMMY. I have to tell you this salad is very common in some European countries. I have ordered this salad in many restaurants in Italy, France, Spain and Switzerland. It's one of my favorite salads! You have inspired me to make this for this weekend! Thanks Tricia. 🙂 Anna
What a lovely and fresh looking salad – it looks perfect for spring and the nicer weather we are starting to have!