| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 2.5g | 35g |
| sugars | fibre | protein | salt |
| 7g | 9g | 10g | 1g |
Why I Love French Salade Niçoise Végétalienne
When I first decided to create my own version of Salade Niçoise Végétalienne, it was more than just about putting together a vegan version of a classic French recipe. This dish spoke to the heart of my culinary journey, marrying vibrant Mediterranean flavors with a touch of my unique personal influences. The classic Salade Niçoise is known for its picturesque arrangement of fresh vegetables, olives, and hard-boiled eggs or tuna, but I wanted to create a version that celebrated the same spirit while aligning more closely with my love for plant-based cooking.
A Connection to Fresh, Simple Ingredients
One of the reasons I love this recipe so much is the way it showcases the beauty of simple, fresh ingredients. The array of colorful vegetables—crisp green beans, juicy cherry tomatoes, and hearty red potatoes—combined with the savory burst of Kalamata olives and the fragrant essence of fresh basil, makes this dish not only a feast for the taste buds but also for the eyes. It reminds me of the dishes my Irish grandparents would prepare, using fresh ingredients from their garden, creating a plate that was both nutritious and full of flavor.
During my culinary travels in France, I was deeply inspired by renowned chefs like Alain Passard, who emphasize the importance of using fresh, seasonal produce. Drawing from this inspiration, I sought to create a recipe that would honor this tradition while providing a healthy, vegan option. Salade Niçoise Végétalienne accomplishes just that, bringing together wholesome ingredients in a harmonious blend of tastes and textures.
The Perfect Pairing for Any Occasion
Salade Niçoise Végétalienne pairs beautifully with other light dishes, making it a versatile choice for various occasions. For a delightful Mediterranean spread, serve it alongside a bowl of creamy hummus with warm pita bread or a platter of fresh, homemade falafel. Its vibrant flavors and satisfying texture also make it a fantastic standalone meal, especially during the warmer months when you crave something light yet nourishing.
This dish has become a staple in my household, not just for its taste but for the memories it helps create. Sharing this salad with Laura and our baby boy during family picnics in Boston’s beautiful parks has turned it into a celebratory meal. It’s a recipe that symbolizes family, tradition, and the joy of cooking with love. As you prepare your own Salade Niçoise Végétalienne, I hope you feel inspired to create beautiful memories with those you cherish as well.
What You’ll Need
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 pound small red potatoes, quartered
- 2 cups green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil leaves, chopped
- 8 cups mixed salad greens
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
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Method
Step One
Place the quartered red potatoes in a large pot and cover with water. Bring to a boil and cook for about 10-12 minutes, until tender. Drain and set aside to cool.
Step Two
While the potatoes are cooking, bring another pot of water to a boil. Add the green beans and cook for 3-4 minutes, until they are bright green and tender-crisp. Drain and transfer to a bowl of ice water to cool. Drain again and set aside.
Step Three
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
Step Four
In a large salad bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, Kalamata olives, and fresh basil leaves.
Step Five
Add the cooled potatoes and green beans to the salad bowl, and gently toss to combine.
Step Six
Add the mixed salad greens to the bowl and drizzle with the dressing. Toss gently to coat all the ingredients with the dressing.
Step Seven
Serve immediately, or chill in the refrigerator for up to one hour for a more intense flavor.
