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Veggie Nicoise Salad
Veggie Niçoise Salad with Red Curry Green Beans PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Introducing the Frenchest salad we know. It won us over quickly because it just so happens to be gorgeous (très chic) and it’s packed with hearty, flavorful toppings (lettuce who?). Parisians top theirs with canned tuna, but we decided to bulk up our veggie Niçoise salad with loads of colorful veggies.

RELATED: 17 Amazing Salad Recipes for People Who Really Hate Salad

4 servings


1 large shallot, minced

1 garlic clove, minced

1 tablespoon Dijon mustard

4 oil-packed anchovy fillets, minced

3 tablespoons white wine vinegar

½ cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper


¾ pound new potatoes

2 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

½ tablespoon red curry paste

½ pound green beans, trimmed

Kosher salt

Freshly ground black pepper

4 cups baby arugula

1 bunch radishes, quartered

½ English cucumber, thinly sliced

3 large hard-boiled eggs, halved lengthwise

1 cup halved Niçoise olives

1. Make the dressing: In a small bowl, whisk together the shallots, garlic, mustard, anchovies and vinegar. Gradually whisk in the oil until the mixture is thick. Season with salt and pepper.

2. In a large pot, cover the potatoes with 1 inch of water and bring to a boil. Cook until the potatoes are fork-tender, 8 to 10 minutes. Drain and cool slightly.

3. Meanwhile, in a medium bowl, whisk together the vinegar, olive oil and curry paste. Add the green beans and toss well to coat. Season with salt and pepper.

4. In a large bowl, toss the arugula with half of the dressing and then transfer to a large platter. In three separate small bowls, toss the potatoes, radishes and cucumber slices with the remaining dressing.

5. Top the arugula with the potatoes, green beans, radishes, cucumber, hard-boiled eggs and olives.

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