Nicoise Salad

A composed, French-inspired salad built around Dijon-roasted potatoes, blanched green beans, and briny kalamata olives — hearty enough for a full meal, elegant enough for company.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: French
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dijon Roasted Potatoes
  • 4 cups yellow potatoes
  • 1 tablespoon Dijon mustard + 2 tablespoons olive oil
  • 2 teaspoons Herbes de Provence
  • 1 clove garlic, finely minced
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
Salad
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup French green beans
  • ¾ cup cannellini beans, drained and rinsed
  • ¾ cup hearts of palm, thinly sliced
  • ⅓ cup kalamata olives, halved
Dressing
  • ⅓ cup olive oil
  • 2 tablespoons finely minced shallots
  • 2 tablespoons vinegar
  • 1 teaspoon Dijon mustard
  • ½ tablespoon tamari or soy sauce
  • ½ tablespoon white or yellow miso
  • ½ teaspoon Herbes de Provence
  • ¼ teaspoon salt
  • Ground black pepper, to taste

Equipment

  • Large pot
  • Mixing bowls
  • Small bowl
  • Whisk
  • Baking sheet or roasting pan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Colander

Method
 

  1. Cook potatoes until tender, then toss with Dijon, Herbes de Provence, garlic, salt, pepper, and oil.
  2. Blanch green beans until bright green and tender-crisp, then shock in ice water.
  3. Whisk together dressing ingredients. Toss 2 tablespoons with the cannellini beans.
  4. Let potatoes cool 10 minutes, then assemble the salad and toss everything with the remaining dressing.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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