Vegetable Niçoise Salad

with Dijon-Tarragon Dressing & Farm Eggs

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!