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Veggie Niçoise Salad

Bright, tangy veggie Niçoise with tender beans, jammy potatoes, and egg.
Capers, olives, basil, and herbs melt into every forkful.
Fresh, zesty, and hearty—cool salad comfort with a lively bite.

side dish ⏱ 35 min 420 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggmustard 🔗 Original source

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Veggie Niçoise Salad
v3 · rb0e705f985 20260727Z1751 400 g green bean 270 g potato 4 pieces egg fine sea salt to taste pickle shallots with red wine vinegar 🍳 boil salted water for green beans 🍳 ⏱ 4 min cook green beans until tender ⏳ cool green beans under running water, then strain and roughly chop 🌀 mix beans with basil, parsley, capers, dijon mustard, olive oil, and black pepper 🍳 boil salted water for potatoes 🍳 ⏱ 6 min cook potatoes, then drain and steam off liquid 🌀 gently mix cooked potatoes into bean mixture, adding vinegar from pickled shallots and keeping shallots separate 🍳 ⏱ 7 min boil eggs then run under cold water, peel and halve 🍽 assemble niçoise on a large plate by spreading bean mixture and topping with halved eggs, black olives, pickled shallots, and za’atar Veggie Niçoise Salad 🎉 1 tbsp red wine vinegar 0.5 pieces shallot 15 g basil 15 g parsley 2 tbsp capers 2 tbsp dijon mustard 3 tbsp olive oil black pepper to taste 2 tbsp black olive 1 tsp za'atar red wine vinegar, shallot pickled black olive, za'atar
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Preparation steps

  1. pickle shallots with red wine vinegar
  2. boil salted water for green beans
  3. cook green beans for 4 min until tender
  4. cool green beans under running water, then strain and roughly chop
  5. mix beans with basil, parsley, capers, dijon mustard, olive oil, and black pepper
  6. boil salted water for potatoes
  7. cook potatoes for 6 min, then drain and steam off liquid
  8. gently mix cooked potatoes into bean mixture, adding vinegar from pickled shallots and keeping shallots separate
  9. boil eggs for 7 min then run under cold water, peel and halve
  10. assemble niçoise on a large plate by spreading bean mixture and topping with halved eggs, black olives, pickled shallots, and za’atar

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