Description
Vegan Nicoise Salad reimagines a French classic with vibrant veggies, bold flavors, and heart-healthy ingredients—perfect for lunch or dinner.
Ingredients
For the Salad:
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1/2 pound small red potatoes, scrubbed and halved
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1 1/2 tablespoons extra virgin olive oil or avocado oil, divided
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1/2 teaspoon salt, plus more to taste
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 bunch asparagus, trimmed
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6 romaine leaves
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6 radicchio leaves (or substitute with 6 more romaine leaves)
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1 1/2 cups cherry tomatoes, halved
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1 cup artichoke hearts, quartered (jarred or thawed from frozen)
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1 can (14 oz) chickpeas, drained and rinsed
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1/4 cup kalamata olives, pitted and halved
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2 tablespoons capers, drained
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Chopped fresh herbs (such as parsley, mint, basil, or fennel sprigs) for garnish
For the Dressing:
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1/4 cup red wine vinegar
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2 1/2 tablespoons minced shallots or red onion
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1 large garlic clove, minced and mashed
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1 tablespoon Dijon mustard
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1 tablespoon maple syrup
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1 teaspoon dried thyme
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1/2 teaspoon salt, plus more to taste
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1/3 cup extra virgin olive oil
Instructions
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Preheat oven to 375°F. Toss halved potatoes with 1 tablespoon oil, oregano, garlic powder, black pepper, and salt. Spread on a baking sheet and roast for 30–35 minutes until tender.
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Toss asparagus with the remaining 1/2 tablespoon of oil and a pinch of salt. Grill on medium heat for 5–7 minutes until tender and bright green, or roast in the oven with the potatoes for 20 minutes.
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Arrange romaine and radicchio (or extra romaine) on four plates. Top with roasted potatoes, grilled asparagus, cherry tomatoes, artichoke hearts, chickpeas, olives, and capers.
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For the dressing, combine all ingredients except the oil in a jar or bowl. Shake or whisk while slowly drizzling in the oil until creamy and emulsified.
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Drizzle dressing over each plate and garnish with fresh herbs before serving.