Vegetable Niçoise Salad with Dijon-Tarragon Dressing & Farm Eggs

Vegetable Niçoise Salad

with Dijon-Tarragon Dressing & Farm Eggs

40 MIN
2 Servings
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From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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
time-saving
tips & techniques
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

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:
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