Vegan Niçoise Salad with Lemon Vinaigrette

The origins of the French Niçoise salad are under debate, but its thought to have originated in the south of France and legend has it that the salt perhaps was introduced to the United States by Julia Child. I have a major case of wanderlust and have been dreaming of my past travels – especially to Paris. This salad is inspired by my memories of lunches in sidewalk cafes’ in Parish. Niçoise is typically make with fresh crisp vegetables, tuna and hard boiled egg, but since plant-based is my thing (and I also despise hard-boiled egg), I created a vegan version of the salad.

The ingredient list is long but I beg you to not skip an ingredient – especially the shallots and capers! The simple lemon vinaigrette comes to life combined with the briny capers and olives, with a touch of garlicky shallot.

This may not be a traditional Niçoise, but I promise you’ll love this vegan take on it. Here are some of the key ingredients.

• White beans – They take the place of the tuna. I typically use unsalted beans in my cooking but here I used salted which I think better compliments the salad. Here I mix the beans with a teaspoon of the vinaigrette and add shallot, capers and touch of parsley for a “white bean” salad. Of course if you are not vegan you can still use tuna (traditionalists say canned tuna will do!
• Cashew cheese – Typically this salad has hard-boiled egg. I despise hard boiled eggs…so I randomly had the idea to replace it with vegan cheese. I used Miyoko’s “mozzarella cheese” given its pliability and rolled a few pieces into small “cashew eggs”. You can of course omit or use real hard-boiled egg.
• Potatoes – Any variety of small red, yellow or purple potatoes are great. I steamed my potatoes for about 15 minutes.
• Green beans – If you can find them use haricots verts which are thinner than regular green beans.
• Cherry tomatoes – Juicy tomatoes taste amazing combined with the olives, shallots and capers.
• Olives and capers – They add essential briny flavor.
• Lemon vinaigrette – A basic, French 3 ingredient dressing that’s sure to become part of your daily rotation.
• Shallots and parsley – For garnish.

Vegan Niçoise Salad with Lemon Vinaigrette

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A vegan interpretation of the classic French Niçoise salad! This salad is healthy and hearty enough for a full meal. 

• Author: Jeannine

Ingredients

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For the salad

• 8 ounces of small potatoes, halved (or quartered if bigger)
• 8 ounces of haricot verts
• 1 cup cooked white beans, drained and rinsed
• 1 1/2 cup cherry tomatoes, halved
• 4 handfuls of butter lettuce 
• 1/2 cup Niçoise olives or kalamata olives
• 1 small shallot, diced
• 1 tablespoon parsley chopped (save some for garnish)
• 2 tablespoons capers, drained 
• Optional: 4 ounces of Miyoko’s Fresh Vegan Mozzarella 

For the vinaigrette

• Juice of 1 lemon (2 tablespoons)
• 4 tablespoons olive oil
• 2 teaspoon dijon mustard
• 1/4 teaspoon salt 

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Instructions

• Rinse and steam the potatoes for 15 minutes (you may need to steam longer if the pieces are larger). Rinse under cool water, drain, pat dry and set aside. 
• Rinse and steam the haricot verts for 5 minutes. Rinse under cool water, drain, pat dry and set aside. 
• While the potatoes and haricot verts are steaming, prepare the vinaigrette. Whisk together the olive oil, dijon mustard, lemon juice and salt (see notes). Set aside.
• Next make the bean mixture. Mix 1 teaspoon of the vinaigrette with the white beans. Add the 2 teaspoons of the chopped parsley, 1 tablespoon of chopped shallot and 1 tablespoon of capers. 
• If you want to make the “cashew cheese egg”, cut 5 small wedges of the Miyoko’s cheese and roll into 5 small balls (you may need to wet your hands slightly). You can also simply serve with the wedges. 
• Assemble the salad on a platter with the remaining ingredients. 
• Sprinkle 1-2 tablespoons of chopped shallots and remaining tablespoon of capers. 
• Drizzle with the vinaigrette. 
• Sprinkle with parsley if desired. 

Notes

• Any chef will tell you that the ratio of fat to acid for a vinaigrette is 3 to 1. Here I use a ratio of 2 to 1 because I prefer more acid and less fat in my dressing. Feel free to adjust to your personal taste.