Best 2 Vegan NiÃoise Style Salad Recipes
**Discover the symphony of flavors in this vegan Niçoise-style salad, a delectable journey through fresh, seasonal vegetables, delightful textures, and a zesty dressing.**
This vibrant salad embodies the essence of the French Riviera, combining crisp green beans, tender baby potatoes, succulent tomatoes, and vibrant bell peppers, all harmoniously united by a tangy lemon-herb vinaigrette. Savor the nutty crunch of roasted chickpeas, the subtle sweetness of red onion, and the briny burst of kalamata olives, while the creamy avocado adds a touch of richness and indulgence. Indulge in this delightful symphony of flavors, a testament to the culinary artistry of plant-based cuisine.
**Additional Recipes:**
* **Zesty Lemon-Herb Vinaigrette:** This zesty dressing is the heart and soul of the salad, providing a perfect balance of acidity, sweetness, and herbal freshness.
* **Roasted Chickpeas:** Get the perfect crunch and nutty flavor by roasting chickpeas in the oven until golden brown.
* **Perfect Baby Potatoes:** Learn the secret to cooking tender baby potatoes that retain their shape and flavor.
* **Quick Pickled Red Onions:** Add a pop of color and tangy flavor with these easy homemade pickled red onions.
* **Creamy Avocado Dressing:** Create a rich and creamy avocado dressing that adds a touch of indulgence to the salad.
VEGAN NIçOISE-STYLE SALAD
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients-white beans or chickpeas, slender green beans, tomatoes, and olives-makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.
Provided by Nava Atlas
Categories HarperCollins Salad Vegetarian Vegan Tofu Olive Artichoke Lettuce Green Bean Dinner
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette:
- Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.
- For the salad:
- Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they're at room temperature.
- On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, olives, and artichoke hearts, if desired, in separate mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion if you like.
- Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.
VEGETARIAN SALADE NIçOISE
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks.
- 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 to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain.
- While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain.
- In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain.
- Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds.
- In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make all the difference in the flavor of your salad. If you can, use organic and local produce whenever possible.
- Don't be afraid to experiment: There are many ways to make a Niçoise salad, so don't be afraid to experiment with different ingredients and flavors. For example, you could try adding different types of beans, vegetables, or herbs.
- Make it a meal: A Niçoise salad can be a hearty and satisfying meal on its own. To make it even more filling, you could add cooked chicken, fish, or tofu.
Conclusion:
A Niçoise salad is a delicious and refreshing dish that can be enjoyed year-round. It's a great way to get your daily dose of fruits, vegetables, and healthy fats. With a few simple ingredients, you can create a delicious and satisfying meal that is perfect for any occasion.
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