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SALAD: Salade Nicoise

Source of Recipe

Vegetarian Times Weekly Recipe


Recipe Introduction

Egg & Dairy-freeTraditionally, this salad from southern France is made with anchovies and tuna. We’ve taken some liberties with our version, which is perfect for the vegetarian palate. With the additions of marinated red onion and new potatoes, this salad will satisfy the whole family. Adding slices of tempeh or hard-boiled egg gives the salad enough protein to stand on its own as the perfect light lunch.

List of Ingredients

2 red onions, thinly sliced
2 stalks celery, sliced
5 Tbs. olive oil
1/4 cup minced fresh flat-leaf parsley
3 cloves garlic, minced
2 Tbs. minced fresh basil
1 to 2 Tbs. red wine vinegar
1/4 tsp. dried oregano
1/4 to 1/2 cup good-quality black olives, whole or pitted
5 small new potatoes, quartered
2 cups string beans, sliced into 1-inch pieces
2 cups wax beans, sliced into 1-inch pieces
Red leaf, radicchio or Boston lettuce

Optional garnishes:

1 cup canned white beans, rinsed and drained
1/2 lb. fried tempeh
2 or 3 hard-boiled eggs, quartered
Cherry tomatoes
Sliced avocado


Recipe

1. Combine onions, celery, oil, parsley, garlic, basil, vinegar, oregano, olives, salt and freshly ground pepper in shallow serving dish. Allow mixture to marinate while you prepare the rest of the salad.

2. Bring large pot of water to a boil. Add potatoes; simmer 5 minutes. Add string and wax beans; simmer until beans and potatoes are tender, about 5 minutes. Drain well and set aside.

3. An hour or so before serving, combine the bean-potato mixture with marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on bed of lettuce and garnish with one or more optional ingredients. Serves 6

PER serving (without garnishes): 195 CAL; 3 G PROT; 12 G TOTAL FAT (2 SAT. FAT); 20 G CARB.; 0 MG CHOL; 100 MG SOD.; 5 G FIBER