Vegan Salade Nicoise
A super easy and summery vegan salad inspired by the classic Salade Nicoise.
Servings: 4
Ingredients
For the Salad
- 500g whole baby or salad potatoes
- 200g fresh green french beans
- 200g very good quality tomatoes either cherry or larger. The important thing is they taste of tomato!
- 50-80g good quality black olives or green olives. You want the juicy real ones from the deli, not the ones from a tin!
- handful herbs: chives or parsley are nice finely chopped.
For the Dressing
- 2 tablespoon capers roughly chopped
- 2 tablespoon caper brine the 'juice' that the capers come in
- 2 tablespoon olive oil
- Juice ½ lemon
- 2 tablespoon Dijion Mustard
- 2 teaspoon agave, coconut or maple syrup you can use sugar too- just need to make sure it dissolves properly
Instructions
For the Salad
- Boil the baby potatoes until just tender.
- Top & Tail the beans, removing any strings. Add them to the boiling potatoes & cook for around 2 minutes.
- Remove the beans & potatoes from their boiling water & refresh in cold water to stop them cooking. I like to put the beans in some iced water so they retain their snap.
- Chop the tomatoes & olives,
- Arrange everything on a plate, drizzle over the dressing & sprinkle over the herbs.
For the Dressing.
- In a cup, mug or jam jar mix together all the ingredients until they are combined. Taste & adjust (add more oil, a touch more mustard- to your own taste!)
- This recipe makes enough to dress 2 or 3 salads. Simply keep in a jar in the fridge for up to a week.
Notes
This recipe is delicious with extra capers added.
You can also add in crunchy leaves (romaine or little gem are good)
I sometimes add in tofu puffs (they soak up the dressing!) for a more substantial salad. Or you could add cubes of smoked tofu too.
This salad keeps well so makes it perfect for picnics or to take for a working day lunch.