• Rose

Vegetarian Nicoise Salad

Serves 2 as a main or 4 as a side

Prep time : 20-30 minutes


This dressing is what pulls the whole dish together. Simple to make and super tasty!


1 small spring onion (white part), finely chopped

1 teaspoon finely grated lemon zest

2 TBSP fresh lemon juice

2 tsp Dijon mustard

1 tsp honey

freshly ground black pepper

4 tablespoons olive oil

1 TBSP fresh dill


1 bunch green beans

3-4 radish, thinly sliced

2 medium sized potatoes, cubed or a handful of new potatoes

¼ c olives

2 TBSP capers

Spring onion greens

4 eggs



Combine spring onion, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 4 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill. Set aside.

Bring a pot of water to the boil, season with salt. Firstly cook the potatoes until tender (10-15 minutes), use a slotted spoon to remove to a strainer to drain, next add the beans and cook until bright green (5-7 minutes), remove to strainer. (if you prefer you can add them to an ice bath to stop cooking and then drain). Lastly add the eggs and cook to desired hardness. We like ours soft boiled which is 6 minutes.

In a small bowl mix the sliced radish, spring onion greens, capers, olives and 1 TBSP dressing. Toss to combine.

Time to assemble the salads, we ate this between two of us on separate plates but if you are having a dinner party it could be served on a large platter.

Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to the same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Place radish mix onto beans in another section. Cut eggs into halves or quarters and place eggs sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing. Enjoy

Hope you enjoy, happy holidays and happy cooking.


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