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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan nicoise salad

July 18, 2017 by Ania - 6

easy, french-inspired, gluten-free, healthy

vegan nicoise salad

It’s been rather hot in these parts lately, so all we live on are endless cold coffees, salads, melons and sorbets – anything that’s hydrating (well, apart from coffee but one has to feed their addiction somehow πŸ˜‰ ) and refreshing. 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. Yum!

If you want to halve the amount of work involved, simply use freshly boiled (or steamed) young potatoes instead of re-frying them in olive oil, but I personally like them re-fried a little better. I also pan fried the beans with a little garlic before adding them to the salad but again, that’s optional. I like to bring the most flavour out of my vegetables and boiling them in salted water doesn’t tend to do that.

This salad is great for sharing, together with a few dips, nibbles and good quality bread, it will go down a treat as a summer lunch al fresco.

PS: If you make my vegan nicoise salad , don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan nicoise salad tomatoes

vegan nicoise salad refried potatoes

vegan nicoise salad close up

410 calories
5.00 from 1 vote
Print
  • serves: 2-4
  • prep: 15 min
  • cooking: 15 min

Ingredients

  • 200 g / 7 oz green beans
  • 1 ripe tomato + 20 cherry tomatoes, sliced
  • 1 small fennel bulb, sliced on a mandolin
  • 1 Lebanese (small) cucumber, sliced on a mandolin
  • 1 small red shallot, super finely diced
  • 4 medium new potatoes, cooked and cooled
  • 1 garlic clove, sliced thinly
  • 10 olives (I used a mixture of black and green), pitted and quartered
  • 2 tbsp capers (preserved in salty brine), chopped finely
  • 20 small Romaine lettuce leaves
  • a handful of rocket / arugula
  • olive oil

DRESSING

  • 2 tsp wholegrain mustard
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp maple syrup or sugar
  • 1 small garlic clove, finely grated
  • black pepper, to taste
  • fine sea salt, to taste

Method

  1. In a small bowl, mix mustard and lemon juice. Slowly whisk in olive oil to emulsify. Season with maple syrup, garlic, pepper and salt – but go easy on it in as both capers and olives provide a salty element to the salad already.
  2. Cut cold (cooked) potatoes into thick slices. Heat up a tablespoon of oil on a non-stick frying pan and place potato slices on the hot oil. Let them cook on one side until browned and then flip over. You’ll need to do this in batches and possibly use a bit more oil if / as needed.
  3. Cut your beans on the diagonal. Pan fry quickly with a clove of garlic on medium-high heat for about 5 minutes, until tender. Season afterwards. Alternatively, you could steam your beans or boil them in salted water, but pan-frying gives them more flavour.
  4. Arrange all the ingredients on a large platter. I went for a compartmentalised look, but you could also simply toss everything together gently. Dress and sprinkle with torn mint leaves.

Notes

*If you don’t have / like mint, fresh dill, basil and parsley will work well too.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Dominique | Perchance to Cook says

    July 19, 2017 at 2:50 am

    This salad is breathtakingly beautiful! The photos are making my mouth water! πŸ™‚

    Reply
    • Ania says

      July 19, 2017 at 10:13 am

      Thank you so much, Dominique! πŸ™‚

      Reply
  2. heather says

    July 23, 2017 at 11:21 pm

    This salad looks amazing! I really like the cooked/fried potato part, I would never have thought of that.

    Reply
    • Ania says

      July 24, 2017 at 10:33 am

      Aw, thanks Heather x

      Reply
  3. Lauren says

    August 22, 2017 at 3:15 am

    I just made this salad with a few alterations and personalizations…that I would be glad to share. It was fantastic! Excellent recipe that I will definitely make again.!

    Reply
    • Ania says

      August 22, 2017 at 8:52 am

      Thank you so much, Lauren, that’s lovely to hear πŸ™‚ And thanks for taking the time to give feedback too! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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