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Baby Vegetable Nicoise Salad
with Creamy Dressing & Tarragon
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
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This beautiful salad transports you straight over the Atlantic Ocean to the southern coast of France and the city of Nice. That’s where making an entrée salad out of fresh, seasonal vegetables like artichokes, haricots verts (French green beans), and potatoes got its start. Tiny Niçoise olives are a classic component, but many argue over which other elements define the dish—hard-cooked egg, anchovies, and tuna also make appearances.
Get Cooking
fresh
ingredients
Title
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1 bunch Tarragon
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1 clove Garlic
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1 Shallot
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½ head Romaine Lettuce
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7 oz Baby Potatoes
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6 oz Haricots Verts
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6 oz Baby Purple Artichokes
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1 Lemon
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4 Baby Beets
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2 Tbsps Mayonnaise
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2 oz Niçoise Olives
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare your ingredients:
Heat 2 small or medium pots of salted water to boiling on high. Wash and dry the fresh produce. Finely chop the tarragon leaves. Peel and mince the garlic until it resembles a paste. Peel and thinly slice the shallot, then place it in a bowl of cold water. Pull apart the romaine lettuce leaves. Cut the potatoes in half. Trim the stems off the haricots verts.
2
Prepare the artichokes:
Trim off about 1 inch from the pointed tops of the artichokes. Trim off the very ends of the stems. Peel off the tough outer leaves until you reach the tender middle leaves. With a paring knife, peel the outsides of the remaining stems. Cut the artichokes in half lengthwise. Add them to a bowl of cold water with the juice of half the lemon.
3
Boil the vegetables:
Add the potatoes to one pot of boiling water and the beets to the other. Cook the beets 23 to 25 minutes, or until tender. Cook the potatoes 8 to 10 minutes, or until tender. Use a slotted spoon to transfer the cooked potatoes to a bowl (leaving the water in the pot) and rinse them under cold water. Add the artichokes to the boiling water used for the potatoes, and cook 3 to 5 minutes, or until tender, then transfer those to a small bowl. Add the haricots verts to the same water and cook 1 to 3 minutes, or until bright green and tender-crisp.
4
Peel the beets:
Once the beets are cooked, place them in a bowl of cold water. Use your fingers or a paring knife to peel off their skins. Cut the cooked, peeled beets in half lengthwise.
5
Make the dressing:
While the vegetables boil, combine the mayonnaise, garlic, and the juice of the other lemon half in a small bowl. Whisk in about 2 tablespoons of olive oil, and season with salt and pepper to taste.
6
Assemble the salad & enjoy:
Drain the shallots from the water. Divide the romaine leaves between 2 plates. Place the potatoes, haricots verts, olives (careful, they have pits!), beets, shallots, and artichokes on the lettuce leaves. Sprinkle the tarragon over everything and then drizzle the salad with some of the dressing. Enjoy!
1
Prepare your ingredients:
Heat 2 small or medium pots of salted water to boiling on high. Wash and dry the fresh produce. Finely chop the tarragon leaves. Peel and mince the garlic until it resembles a paste. Peel and thinly slice the shallot, then place it in a bowl of cold water. Pull apart the romaine lettuce leaves. Cut the potatoes in half. Trim the stems off the haricots verts.
2
Prepare the artichokes:
Trim off about 1 inch from the pointed tops of the artichokes. Trim off the very ends of the stems. Peel off the tough outer leaves until you reach the tender middle leaves. With a paring knife, peel the outsides of the remaining stems. Cut the artichokes in half lengthwise. Add them to a bowl of cold water with the juice of half the lemon.
3
Boil the vegetables:
Add the potatoes to one pot of boiling water and the beets to the other. Cook the beets 23 to 25 minutes, or until tender. Cook the potatoes 8 to 10 minutes, or until tender. Use a slotted spoon to transfer the cooked potatoes to a bowl (leaving the water in the pot) and rinse them under cold water. Add the artichokes to the boiling water used for the potatoes, and cook 3 to 5 minutes, or until tender, then transfer those to a small bowl. Add the haricots verts to the same water and cook 1 to 3 minutes, or until bright green and tender-crisp.
4
Peel the beets:
Once the beets are cooked, place them in a bowl of cold water. Use your fingers or a paring knife to peel off their skins. Cut the cooked, peeled beets in half lengthwise.
5
Make the dressing:
While the vegetables boil, combine the mayonnaise, garlic, and the juice of the other lemon half in a small bowl. Whisk in about 2 tablespoons of olive oil, and season with salt and pepper to taste.
6
Assemble the salad & enjoy:
Drain the shallots from the water. Divide the romaine leaves between 2 plates. Place the potatoes, haricots verts, olives (careful, they have pits!), beets, shallots, and artichokes on the lettuce leaves. Sprinkle the tarragon over everything and then drizzle the salad with some of the dressing. Enjoy!
Tips from Home Chefs
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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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