I remember eating nicoise salad years ago, but tended to push around the tuna or other fish that was included. For some reason, fish did not belong in a salad. With salad season quickly approaching, I decided to recreate this classic salad with a vegan twist. The roasted potatoes, combined with crispy green beans and a tangy dressing are quite satisfying.
- 24 oz fingerling or yukon gold potatoes – cut into 1 inch chunks
- 12 oz green beans – ends removed and cut into 1 inch pieces
- 1/3 c red onion – diced
- 1/3 c kalamata olives – rough chopped
- 2 T capers
- 2 T grape seed or olive oil
- 2 T apple cider vinegar
- 2 T lemon juice
- 2-3 cloves garlic – minced
- 1 T miso paste (I use chickpea miso)
- 2 T nutritional yeast
- zest of 1/2 lemon
- Preheat oven to 425
- Cut potatoes into 1 inch chunks and place in casserole dish. Roast for 30-45 minutes or until a fork gently pierces potatoes. You can toss the potatoes in a bit of olive or grape seed oil before roasting if you choose.
- Rinse green beans and trim ends. Cut into 1 inch pieces.
- Place in small bowl and steam or microwave until lightly crunchy (about 5 minutes).
- Immediately strain beans and rinse under cold water.
- Dice red onion and roughly chop kalamata olives.
- Place red onion, olives and capers in large bowl.
- Combine the remaining ingredients (except for lemon zest) in small bowl and whisk to incorporate dressing.
- Pour dressing over onion mixture and stir.
- Once potatoes are roasted (and still warm) add to onion mixture and stir to coat with dressing.
- Add green beans to salad mixture and combine.
- Zest lemon over potato/green beans and stir to incorporate all ingredients.
- Serve warm or chill in refrigerator.
You can always add cherry tomatoes to this dish. I’m just not a fan of raw tomatoes. Need a bit a protein? Add some chickpeas!