I am 12 days from 30. I wouldn’t say I like public speaking, but I sometimes do it anyway.
The summer is my favorite season.
I wish my hair were longer.
The good life continues.
My wife is my best friend.
Every morning, I pinch myself in amazement at how beautiful our new home is.
I miss my parents.
Watermelon has always been my favorite.
Farmers’ markets are life.
What is this salad? Also, life. We’ll see.
Nicoise Salad: Origin and History
The origins of the Nicoise are a matter of debate, as is the case with many other dishes. Most historians think that it was created in Provence in southeastern France. Julia Child is believed to have introduced it to the US, and many people have adapted it over the years. This is our delicious take on the salad.
How to make a Vegan Nicoise salad
This salad is a long time coming. You know I love to make dishes vegan.
Simple perks? Absolutely. Only 30 minutes are required, with some fancy pants multitasking.
While boiling potatoes, blanch green beans. Then make the dressing. You can use a little bit of everything.
You’ll have a tasty plant-based powerhouse in no time. Each serving contains more than 16 grams of fiber and protein. This is a lot of plant power.
Ingredients
SALAD
- Small red or yellow potatoes
- Green beans or haricots verts: 1 cup (trimmed).
- One head of lettuce (chopped, such as butter green, romaine, or green)
- 1/2 cup pitted Nicoise, green, or kalamata olives
- Half a cup of sliced tomato
- Half medium red beet ( optional / finely grated, sliced, or grated)
CHICKPEAS
- Can chickpeas, 15 oz. (1 15-ounce can is 1/4 cup cooked beans).
- 1 tsp Dijon mustard
- Maple syrup or stevia, to taste.
- 1 tsp of dried dill
- Sea salt, one pinch
- Roasted sunflower seeds, unsalted 1 tbsp
Dressing
- 3 Tbsp of minced shallot
- One heaping tsp Dijon mustard
- 1 tsp of chopped fresh thyme
- White or red wine vinegar, 1/3 cup
- Salt and pepper, 1/4 teaspoon each
- 1/4 cup olive oil
Instructions
- Add potatoes to the small saucepan, and then add warm water just enough to cover them. Bring water to a low simmer over medium/medium-high heat. Cook covered for 10-12 mins or until the potatoes are completely tender. They should easily slide off a knife when you pick them up. Drain thoroughly, and then let them cool on a cutting surface. Slice into 1/4-inch slices once slightly cooled. Set aside.
- Fill a medium saucepan with water halfway and bring it to a rolling boil while the potatoes are cooking. Add green beans or haricots verts, and cook for 2-4 mins or until they are bright green and slightly tender. They should still be crunchy when biting. Fill a large bowl with iced water while they are cooking. Drain the green beans and add them to the ice water immediately after they are finished cooking. Drain and dry the green beans – then set them aside.
- Add the drained and rinsed chickpeas, as well as sea salt, mustard syrup, dill seeds, and sunflower seeds, to a small bowl. Mix well and mash some chickpeas for texture. Set aside.
- Shake the dressing ingredients vigorously in a mason jar (or in a small bowl of mixing water) to mix. Set aside.
- Divide lettuce into two large bowls or plates (the amount is as written in the original recipe // adjust for batch size changes) and top with chickpeas and other ingredients (such as green beans, tomatoes, olives, and beets if desired). Serve with the dressing. Fresh is best, but leftovers can be stored for up to two days if the sauce is kept separately. Extra sauce can be stored (well sealed) in a dark, room-temperature place for up to 2 days.
