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Vegetable Nicoise Salad

Vegetable Nicoise Salad Recipe
Author: Tricia

Ingredients

For the vinaigrette:

  • 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 clove garlic, minced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt

For the salad:

  • 1 lb small red potatoes, halved
  • 1 lb fresh asparagus, trimmed
  • 1/2 lb fresh green beans
  • 1 (16-ounce) can 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 (15-ounce) can quartered artichoke hearts, drained
  • 1/2 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)