Ahhhhh the classic Nicoise Salad. It is beautiful and a little fancy. Maybe you’re enjoying a glass of rosé, maybe its a regular weeknight, but the salad that features potatoes, green beans, tomatoes, onions, and of course the beautiful nicoise olive is always absolute perfection. It is rich and healthy at the same time. This salad is so much fun to serve on a big platter, and make your own specific special bites. Cheers a glass of wine with those you love, and enjoy this incredible Vegan Nicoise Salad! The individual flavors are wonderful, and the Dijon Vinaigrette is to die for.
I made this classic salad vegan by replacing the tuna fish with some white beans tossed with crispy dulse flakes and garlic. Dulse is a seaweed that contains a good amount of Calcium, Potassium, and Iodine making it good for your bones, blood pressure, and thyroid. Another great thing about Dulse is that when fried in a little oil it takes on a smoky bacon-like flavor. It’s absolutely delicious and healthful! If you don’t have Dulse, I still highly recommend that you make this salad without, because it will still tantalize your taste-buds!
Another special ingredient that I used is a little black salt. If you have been following my blog, you know by now that I really like black salt. It is featured in my Vegan Essentials Guide. Black salt offers a little bit of an “eggy” flavor which I really like for this salad that usually has boiled eggs on top. It’s also healthy as it offers help in digestion and blood-pressure. Win-win! Again if you don’t have black salt, leave it out. I put it in the vinaigrette, and it’s still fabulous without it!
Bottom line is- make this salad! You will have no regrets! It is easily customizable and just fun to eat! I often make it for myself and my family. It makes four to six portions, so we eat it for a couple of days. We love it!
I’ll put the recipe for the vinaigrette first, and then the recipe for the salad. Enjoy, and please comment below how you like the recipe!
Vinaigrette Ingredients:
- 1/2 cup of Olive Oil
- 12 cloves of garlic- smashed or finely minced
- 2 tsp. dried thyme
- 1 tsp. crushed red pepper
- 4 Tbs. of Dijon Mustard
- 2 Tbs. of Red Wine Vinegar
- 2 Tbs. of Nutritional Yeast
- 1 tsp. black salt (or regular salt)
- Fresh Cracked Black Pepper to taste
Vinaigrette Method:
- In a small saucepan over medium heat, add in the olive oil, smashed garlic, thyme, and crushed red pepper. Heat and stir occasionally until the garlic begins to get a little bit golden.
- When the garlic is golden, add the entire olive oil/garlic/herb mixture into a small mixing bowl.
- Allow it to cool for a couple of minutes, then add in the rest of the ingredients and whisk fervently until the entire thing has emulsified. It should have a creamy texture.
- This is your dressing that you will drizzle over the entire salad. It is delicious!
Vegan Nicoise Salad Ingredients:
- 1 lb. of potatoes (I used gold potatoes- you can also use red)
- 1 tsp. vegan butter (I use Miyokos)
- 1 tsp. No-Chicken Bouillon (I use Better than Bouillon Brand)
- 12 oz. of green beans- stemmed
- 1 can of Cannellini Beans- rinsed and drained
- 2 Tbs. of Olive Oil
- 1 Tbs. of Dulse Flakes (optional)
- 3 garlic cloves- smashed or minced
- 1 Tbs. of chives chopped
- 1 Tbs. of red wine vinegar
- 2-3 cups of fresh Arugula
- 1/4 red onion thinly sliced
- 1 cup of whole pitted Nicoise Olives
- 12-14 cherry tomatoes sliced in half
- Fresh Ground Black Pepper for topping
Vegan Nicoise Salad Method:
- Cover your potatoes with well-salted water in a large pot. Set it to boil. When it starts boiling, boil the potatoes for another fifteen-twenty minutes.
- While your potatoes are boiling, add in the green beans to the same pot. Boil those for four minutes, and then use tongs to remove the green beans. Run them under some cold water and drain. Set aside.
- When the potatoes are done boiling, they should be easily pierced with a fork. Drain the potatoes and keep them in the large pot.
- Add in the butter and the “no-chicken” bouillon seasoning. Toss and move them to the side of the pan. Add in the green beans and toss those in the left over butter/bouillon mix.
- Heat the two Tbs. of olive oil in a small sauce pan and add in the Dulse flakes and garlic. Cook until the flakes and garlic get slightly crispy.
- Mix the crispy dulse/garlic/ olive oil mix in with the Cannellini Beans. Add in the red wine vinegar and the chives. This is your white bean salad!
- Now, it is time to assemble the salad. Spread out the Arugula on a large platter. Then top with the white bean salad, tomatoes, onions, olives, green beans, and potatoes. You may want to slice the potatoes in half depending on how large your potatoes are.
- Drizzle the entire salad with the vinaigrette, top with fresh ground black pepper and enjoy!
- This is delicious on its’ own, and it is also delicious with a fresh baguette!
