- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 small red onion, halved and thinly sliced
- 1 pound small red potatoes (about 9), halved
- 1 pound fresh asparagus, trimmed
- 1/2 pound fresh green beans, trimmed
- 12 cups torn romaine (about 2 small bunches)
- 6 hard-cooked large eggs, quartered
- 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/2 cup Nicoise or Kalamata olives
- For vinaigrette, whisk together first eight ingredients. In another bowl, toss kidney beans and onion with 1 cup vinaigrette. Set aside bean mixture and remaining vinaigrette.
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While warm, toss with 1 tablespoon vinaigrette; set aside.
- In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop in ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
- To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Veggie Nicoise Salad
"Made this for dinner this week and it was delicious. Almost too pretty to eat. For us, it needed a bit more vinaigrette, so its a good thing a made a bit extra.As for the whole discussion about whether or not eggs are vegetarian, my vegetarian friends and family eat eggs, but my vegan friends don't. I think its massively up to each individual's interpretation. For Pete's sake, if you don't like them, then don't eat them."
"Looks like something more for a buffet table and for my true vegetarian/vegan pals I would omit the eggs."
"Please don't say it's vegetarian when it has eggs. Trust me I know what I am talking about. I am from India. Yes there are those who will not eat meat but will eat eggs those are not technically vegetarians. Yes you can leave eggs out of these recipe to make it vegetarian friendly. Reason I am stressing about what to call is when vegetarian people are doing search for vegetarian items this will come up and those who are truly vegetarians makes them upset. I don't eat eggs but do eat lamb, chicken and turkey. I am not vegetarian. I do have a daughter who is total vegetarian. This looks good enough to make it and if I put eggs on side even my daughter and I can eat it."
"So leave the eggs out if you don't think they're for you & throw in some more beans or some garbanzos & it's still good. Sounds like a great salad!"
"to mtbarn: Most vegetarians I know (including my 87 year old mother) eat eggs.Eggs are not VEGAN, but that is something else.This looks like a good salad to make for book club, too much work involved for hubbie and kid. :)Looks like a very versatile salad. I think one could easily swap some of the veggies for something else that's in season, or to replace something that one knows no one cares for.I'm giving this 5 stars to help offset mtbarn's one star rating."
"Eggs are NOT vegetarian."
"Made this for my family dinner at our cabin. It was perfect and everyone loved not only how it tasted, but how it looked! Lots of prep time for this, but well worth the effort!"
"Wonderful salad as guests can select the vegetables they like. Nice presentation."
"A lot of prep time but very tasty results!"