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Vegan Niçoise Salad with Lemon Vinaigrette

Niçoise salad platter with string beans, white beans, cherry tomatoes, olives, potatoes and lemon vinaigrette.

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

Ingredients

Scale

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 

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.