Vegetable Niçoise Salad with Dijon-Tarragon Dressing & Farm Eggs

Vegetable Niçoise Salad

with Dijon-Tarragon Dressing & Farm Eggs

Group Created with Sketch. 40 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving

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.

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.

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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
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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!

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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: