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

Niçoise-Style Salad

with Fingerling Potatoes, Summer Squash, & Fried Eggs

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
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

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!

Browse Steps
1 of 6