Vegan Nicoise Salad

 

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SALAD 6 small red or yellow potatoes 1 cup green beans or haricot verts (trimmed) 1 head lettuce (chopped // such as butter, green or romaine) 1/2 cup pitted. 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. Ingredients. 2 small potatoes ( 150 g ) 1/2 cup frozen broad beans ( 85 g ) 1 cup romaine lettuce ( 50 g ), chopped.

6 cherry tomatoes, chopped. 1/3 cup vegan tuna ( 110 g ) 1/4 red onion, chopped. 1/4 cup Nicoise, Kalamata or black olives ( 45 g ). Today’s salad is a simple affair and a vegan nod towards a classic – salad nicoise.

It’s bursting with colour and texture, it’s filling and satisfying. This beauty is full of delicious seasonal produce: sweet tomatoes, crispy fennel and Romaine lettuce, peppery rocket, crunchy beans, salty capers and olives and crispy re-fried potatoes. Some Nicoise salad dressings contains anchovies, which pack a ton of flavor, but obviously aren’t vegan.

To make up for that, our version contains dijon, tamari and miso for the PERFECT umami blend. It’s so good that I was literally just dipping romaine in the dressing and eating as a snack. And I hate romaine. Every Nicoise salad has it’s variations and you can certainly switch up what you put in yours.

In addition to the jackfruit pieces, my Vegan Nicoise Salad included blanched green beans, radishes, celery, Kalamata olives, creamer (or baby) potatoes that I steamed until fork tender. To make this super easy salad nicoise for two all you’ll need to do is boil some baby potatoes for about twenty minutes. While the potatoes are boiling chop the vegetables, drain and rinse the chickpeas, and make the Dijon mustard dressing. When the potatoes are done and have cooled enough to handle, slice them and arrange your salad.

Step 1 Toss salad greens with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate. Step 2 Gently toss green beans and potatoes with the remaining 2 tsp. vinaigrette; arrange on top of. This vegan Nicoise salad is a meal that is easy to get on the table. The whole dish comes together in 30 minutes.

You just have to boil the potatoes and green beans, whisk together a dressing, and assemble. This is one of the few salads that keeps well in the fridge as leftovers. 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.

List of related literature:

Make this recipe vegetarian by substituting a few minced kalamata olives for the tapenade, or simply use rich, buttery, avocado (as shown in the color insert).

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Process 2 cups fresh cilantro leaves, 7 tablespoons extra­virgin olive oil, ¼ cup toasted, shelled pistachios, ¼ cup grated Parmesan cheese, 3 minced garlic cloves, ½ teaspoon lime zest plus 1 tablespoon juice, and ½ teaspoon salt in food processor until smooth, about 1 minute.

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Add the artichokes, lemon juice, water, salt, garlic, nutritional yeast, and oil, and puree until smooth.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
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Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

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INGREDIENTS DIRECTIONS 2 large beefsteak tomatoes, seeded and chopped 1 In a medium bowl, combine the tomatoes, artichokes, jalapeño pepper, garlic, almonds, parsley, 2 tablespoons of the olive oil, One 15-ounce can artichoke lemon juice, and lemon zest, and mix gently.

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In a medium bowl, whisk together 2 teaspoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon minced garlic, and 1 teaspoon lemon juice.

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Meanwhile, make the vinaigrette: In a blender, puree the garlic, cured chorizo, coconut vinegar, paprika, lemon juice, and coriander until smooth.

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Add lettuce and next 4 ingredients to vinaigrette; toss well.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
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You can substitute organic canola, walnut, or even grapeseed oil for the extra-virgin olive oil and practically any vinegar for the sherry vinegar, but for the combination that pairs with the most salads, this one is still my go-to.

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Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • I love this guy and his recipes, but this salad threw me off a bit. No lettuce, no potato, no green beans at all for a classic Niçoise salad? I’m sure this one is tasty too but not the salad I usually eat at French restaurants.

  • Dude I’m french and I can make an effort to have a descent english accent. You are trying too hard to sound french while speaking french and it’s really annoying.

  • One of my cooking teacher who always pretends she is a French by adding French words in her talks, one day taught me how to make “Nicole Salad”. Way later on, a French guest at my restaurant ordered a “Nicoise Salad”, and I actually said: “You mean Nicole salad”…face slap myself

  • Sir, i have seen probably most of your videos here on the Tube. Your work inspires me, and keep me pushing, improving. Thank you for sharing your talent with us. Have a lovely Christmas Eve you and your family.

  • Two items no potatoes and green bell peppers??!! I thought the list for this salad was fixed by Escoffier himself. Or at least by Julia.

  • This is great! The father/daughter team works magic, humor and teaching in this video! My wife & I enjoy them all. Keep ’em coming:)

  • gordon ramsay drinking game:

    -it’s almost like a “_”
    -yeah?
    -more importantly
    -any preposition emphasised “ON, UP, OUT”

    enjoy ^^

  • You were awfully waist full with that bellpepper. Slice it from the bottom and rip it open:)

    *now that i’ve got off my mind, back to enjoying the recipe:P

  • And when that scouse boy pronounces French words, that are used so often in the culinary world, he does it correctly! He’s the exception on YouTube-Gordon se parle Francais. He did his apprenticeship in Paris and is quite fluent.

  • Always like Gordon he’s not messy like Jamie who serves everything on a plank. Although I do really like Jamie’s cooking too. River cottage bloke is good as well but don’t talk to me about James Martin or Heston blumenexpensive.