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Baby Vegetable Nicoise Salad
with Creamy Dressing & Tarragon
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.
Tools from the Test Kitchen
Ingredients
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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 Ounces Baby Potatoes
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6 Ounces Haricots Verts
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6 Ounces Baby Purple Artichokes
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1 Lemon
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4 Baby Beets
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2 Tablespoons Mayonnaise
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2 Ounces Niçoise Olives
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