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Niçoise-Style Salad
with Fingerling Potatoes, Summer Squash, & Fried Eggs
50 MIN
2 Servings
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.)
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NutritionPER SERVING
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Calories630 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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