Niçoise-Style Salad with Fingerling Potatoes, Summer Squash, & Fried Eggs

Niçoise-Style Salad

with Fingerling Potatoes, Summer Squash, & Fried Eggs

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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 our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
  • View All
    Nutrition Label
    Download

Originally a simple dish of the southern French countryside, Niçoise salad today showcases a bevy of fresh produce (like tender potatoes) alongside traditional Niçoise olives and hard-boiled eggs. We’re giving it a seasonal vegetarian twist by adding sweet peppers, summer squash, and roasted potatoes—all tossed with baby greens in a creamy, tangy dressing. Instead of hard-boiled, a fried egg on top adds a final layer of satisfying flavor. (Chefs, your summer squash may be green or grey zucchini, or yellow squash.)

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475°F. Wash and dry the potatoes. Halve lengthwise, then crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut side down. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare the ingredients & marinate the squash:
2 Prepare the ingredients & marinate the squash:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the bottom inch of the baby broccoli; roughly chop. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Grate the cheese on the small side of a box grater (discarding any rind). Roughly chop the almonds. Halve the squash lengthwise; thinly slice crosswise. Place in a bowl with ¼ of the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the baby broccoli & peppers:
3 Cook the baby broccoli & peppers:

While the squash marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the baby broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened. Transfer to a large bowl; season with salt and pepper to taste. Wipe out the pan.

Make the dressing:
4 Make the dressing:

While the baby broccoli and peppers cook, in a bowl, combine the crème fraîche and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste.

Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish & plate your dish:
6 Finish & plate your dish:

To the bowl of cooked baby broccoli and peppers, add the roasted potatoes and olives. Add enough of the dressing to coat the vegetables (you may have extra dressing). Toss to combine. Add the baby greens and marinated squash; gently toss to combine. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the cheese, almonds, and fried eggs. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475°F. Wash and dry the potatoes. Halve lengthwise, then crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut side down. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

2 Prepare the ingredients & marinate the squash:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the bottom inch of the baby broccoli; roughly chop. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Grate the cheese on the small side of a box grater (discarding any rind). Roughly chop the almonds. Halve the squash lengthwise; thinly slice crosswise. Place in a bowl with ¼ of the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the squash:
Cook the baby broccoli & peppers:
3 Cook the baby broccoli & peppers:

While the squash marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the baby broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened. Transfer to a large bowl; season with salt and pepper to taste. Wipe out the pan.

4 Make the dressing:

While the baby broccoli and peppers cook, in a bowl, combine the crème fraîche and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste.

Make the dressing:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Finish & plate your dish:

To the bowl of cooked baby broccoli and peppers, add the roasted potatoes and olives. Add enough of the dressing to coat the vegetables (you may have extra dressing). Toss to combine. Add the baby greens and marinated squash; gently toss to combine. Season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the cheese, almonds, and fried eggs. Enjoy!