Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Vegetable Niçoise Salad Fill 1 Created with Sketch.

with Dijon-Tarragon Dressing & Farm Eggs

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This gorgeous dish transports you over the Atlantic Ocean, to the Southeast coast of France. In the city of Nice, locals enjoy a salad of fresh vegetables, hard-boiled eggs, olives and other delicious ingredients (traditionally including fish). In our vegetarian version, we’re using haricots verts (or French green beans), heirloom potatoes and baby beets—finished with a tarragon dressing and served atop a bed of romaine and beet greens. Let’s treat ourselves right.

fresh
ingredients
Vegetable Niçoise Salad with Dijon-Tarragon Dressing & Farm Eggs
Title
  • 2 Farm Eggs
  • ½ lb Multicolored Heirloom Potatoes
  • 6 oz Haricots Verts
  • 1 bunch Baby Red Beets
  • 1 clove Garlic
  • 1 Lemon
  • 1 Romaine Heart
  • 1 bunch Tarragon
  • 2½ oz Kalamata Olives
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Cut off the stems of the haricots verts. Separate the beets and beet greens. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter and deseed the lemon. Trim off and discard the lettuce root. Pick the tarragon off the stems; roughly chop. Using the flat side of your knife, smash the olives; remove and discard the pits. Peel and mince the shallot to get 2 tablespoons of minced shallot. Combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper.

Cook & peel the beets:
2 Cook & peel the beets:

Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Halve the peeled beets and transfer to a bowl.

Cook the potatoes & haricots verts:
3 Cook the potatoes & haricots verts:

While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the haricots verts to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked haricots verts to a separate medium bowl, leaving the pot of water boiling. Rinse the haricots verts under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry.

Cook the eggs:
4 Cook the eggs:

While the beets continue to cook, add the eggs to the pot of boiling water used to cook the haricots verts. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper.

Dress the potatoes & beets:
5 Dress the potatoes & beets:

Add the mustard, garlic paste and tarragon to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste.

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

Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked haricots verts, seasoned eggs and olives. 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Cut off the stems of the haricots verts. Separate the beets and beet greens. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter and deseed the lemon. Trim off and discard the lettuce root. Pick the tarragon off the stems; roughly chop. Using the flat side of your knife, smash the olives; remove and discard the pits. Peel and mince the shallot to get 2 tablespoons of minced shallot. Combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper.

2 Cook & peel the beets:

Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Halve the peeled beets and transfer to a bowl.

Cook & peel the beets:
Cook the potatoes & haricots verts:
3 Cook the potatoes & haricots verts:

While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the haricots verts to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked haricots verts to a separate medium bowl, leaving the pot of water boiling. Rinse the haricots verts under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry.

4 Cook the eggs:

While the beets continue to cook, add the eggs to the pot of boiling water used to cook the haricots verts. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper.

Cook the eggs:
Dress the potatoes & beets:
5 Dress the potatoes & beets:

Add the mustard, garlic paste and tarragon to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste.

6 Finish & plate your dish:

Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked haricots verts, seasoned eggs and olives. Enjoy!

Finish & plate your dish: