Vegan nicoise salad

Vegan nicoise salad

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 😉 ) 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.

vegan nicoise salad tomatoes

vegan nicoise salad refried potatoes

vegan nicoise salad close up

serves
2-4
PREP
15 min
COOKING
15 min
serves
2-4
PREPARATION
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.

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NUTRITIONAL INFO
calories
233
12%
sugars
10 g
11%
fats
13 g
19%
saturates
2 g
9%
proteins
6 g
12%
carbs
28 g
11%
*per serving
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5.0
3 reviews, 7 comments
REVIEWS & QUESTIONS
Christy:
I made this for dinner last night with the addition of some seasoned tofu. My salad addict partner said it was the best salad he's ever had, and he tends to prefer a completely different spread of veggies. Your blog is my favorite, everything we've made has turned out so well. Thank you!
    Ania
    Ania:
    Thank you so much for your kind words, Christy! I'm really happy to hear that your husband enjoyed this salad so much and thank you both enjoy cooking with me. That's really motivating to keep on creating more and more recipes. x Ania
Elizabeth:
I love this salad. Did you use snow peas or regular beans, I could also substitute from French green beans, possibly. I think he ones you have are the European green beans that are so delicious fresh but not sure if I can find them here. Thank you.💓🌱🌱🌱💓
    Ania
    Ania:
    Thanks, Elizabeth! I'm not sure what they are called exactly - I made this recipe when I lived in Greece, but I would say that any green beans would work well here. x Ania
Lauren:
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.!
    Ania
    Ania:
    Thank you so much, Lauren, that's lovely to hear :) And thanks for taking the time to give feedback too! Ania
heather:
This salad looks amazing! I really like the cooked/fried potato part, I would never have thought of that.
    Ania
    Ania:
    Aw, thanks Heather x
Dominique | Perchance to Cook:
This salad is breathtakingly beautiful! The photos are making my mouth water! :)
    Ania
    Ania:
    Thank you so much, Dominique! :)
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