Just for fun, I changed things up a bit the other day. I came up with a colorful twist on the classic salad, using roasted sweet potatoes instead of steamed white potatoes, yellow tomatoes instead of red, and dark red kidney beans instead of my usual chickpeas (which I use instead of the traditional tuna.) For comparison to the colorful salad above, I’m also posting a photo of my regular Nicoise.
Here is the recipe so you can make it either way:
(This recipe is adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson.) The colorful adaptation ingredients are in brackets.
Salt and freshly ground black pepper
8 ounces green beans
1 or 2 ripe red tomatoes, sliced [or yellow tomato]
2 tablespoons Niçoise or Kalamata olives, pitted and halved
1 (15.5-ounce) can chickpeas, drained and rinsed [or dark red kidney beans]
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
Torn salad greens
Steam the green beans until tender. Run cold water over them to stop the cooking process. Set aside.
Place a layer of salad greens on dinner plates. Arrange a portion of the potatoes, green beans, tomato slices and chickpeas (or beans) decoratively on each plate. (Alternately you can cut the green beans and tomatoes and combine all the salad ingredients in a large salad bowl, including torn salad greens.)
In a small bowl, combine the oil, vinegar, mustard, garlic, parsley, basil, and salt and pepper to taste. Whisk until blended, then drizzle some of the dressing over each salad, or if making one large salad, drizzle on enough dressing to coat and toss gently.