Veggie Niçoise-Style Salad

with Crispy Chickpeas & Parmesan Garlic Bread

45 MIN

+$7.99/serving 4 Servings

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add Salmon

From the Test Kitchen

Originally a simple dish of the southern French countryside, Niçoise salad today showcases a bevy of produce (like tender potatoes and asparagus) alongside traditional Niçoise olives and silky soft-boiled eggs. For a vegetarian twist, we're adding oregano-roasted chickpeas to the various toppings which perch on a bed of crunchy romaine tossed in a creamy, tangy dressing.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
4 Pasture-Raised Eggs
2 Small Baguettes
2 Romaine Lettuce Hearts
¾ lb Asparagus
½ lb Grape Tomatoes
¾ lb Potatoes
1 Lemon
1 Shallot
1 15.5-Oz Can Chickpeas
1 oz Pitted Niçoise Olives
2 Tbsps Crème Fraîche
1 oz Garlic & Herb Flavored Butter
¼ cup Grated Parmesan Cheese
1 Tbsp Whole Grain Dijon Mustard
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Roast the chickpeas

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 19 to 21 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

2 Roast the potatoes & asparagus

Meanwhile, wash and dry the fresh produce. Line a separate sheet pan with foil. Medium dice the potatoes. Place on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Remove from the oven. Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Carefully add the seasoned asparagus to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 4 to 6 minutes, or until the vegetables are tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer the roasted vegetables to a plate. Cover with foil to keep warm.

3 Cook the eggs

Meanwhile, carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise; season with salt and pepper.

4 Prepare the remaining ingredients & make the dressing

Meanwhile, halve the baguettes. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the olives. Halve and peel the shallot; finely chop to get 2 tablespoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the mustard, chopped shallot, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

5 Make the parmesan garlic bread

Place the halved baguettes on the reserved sheet pan, cut side up. Evenly top with the softened butter and parmesan. Bake 5 to 7 minutes, or until lightly toasted. Transfer to a cutting board; halve on an angle.

6 Cook the salmon

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

7 Finish the salad & serve your dish

To the bowl of dressing, add the chopped lettuce; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed lettuce topped with the roasted potatoes and asparagus, halved tomatoes, chopped olives, roasted chickpeas, seasoned eggs, and cooked fish. Serve the parmesan garlic bread on the side. Enjoy!