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by Jessica April 17, 2019
Eeeek. I am ridiculously excited to share this spring nicoise salad with you today!
Because, the color! Look at that color. It’s so gorgeous and stunning and could turn any veggie hater into a lover. For sure.
I’m the proof right here.
This is like Easter on your plate.
Okay, okay, so I realize that I just put an egg on Monday’s recipe, but we already agreed then that everything is better with an egg.
This salad is about so much more than an egg.
I know that the traditional nicoise tends to use hard-boiled eggs and tomatoes and maybe even potatoes. I love a nicoise with salmon (hello, best dinner or lunch!) but wanted to make something that was perfect for spring, ideal for spring holidays, amazing for hosting brunches and something you could prep slightly ahead of time. Aside from a soft-boiled egg, of course.
This is such a fab salad. You can add the salmon or chicken or tuna to the mix if you’d like, or serve it just like this. I love making it this way for a party, with just vegetables (eeep, I know!), because it’s super customizable then. People can take the pieces that they love, it complements other dishes so well and it could be used as a starter or a side.
So many options!
My favorite part, aside from the darn egg of course, are potatoes. They are so tender and add such an unexpected texture to an otherwise crunchy salad.
It’s no secret that I LIVE for texture. The blanched green beans and asparagus have a fantastic fresh crunch. The olives and the capers are so super flavorful and if you’re into brine-y foods like I am, this might be the best part.
Lots of fresh herbs (like dill) add another element of flavor. And then the mustard dressing? Well that’s nothing new for me but it’s fantastic here. On the green beans, asparagus, potatoes – it’s just SO good. Everything is so fresh and, I must say it again… CRUNCHY.
And plus, we get to eat pink things.
Spring Nicoise Salad
Yield: 4 people
Prep Time: 40 minutes mins
Cook Time: 20 minutes mins
Total Time: 1 hour hr
This spring version of the nicoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes and salty olives.
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5 from 19 votes
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Ingredients
- 1 pound baby yukon gold potatoes
- 3 tablespoons chopped fresh parsley
- 1 pound green beans
- 1 pound asparagus spears, woody stems removed
- 1 bunch of radishes, chopped or sliced
- ½ cup nicoise, castelvetrano or Kalamata olives
- ¼ cup capers
- 3 tablespoons chopped fresh dill
- 2 to 4 soft-boiled or hard-boiled eggs
- salt and pepper, for seasoning the salad
mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 garlic clovesfinely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.
While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. If you'd like to prepare this ahead of time, I suggest using hard-boiled eggs!
mustard vinaigrette
In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
Course: Salad
Cuisine: American
Author: How Sweet Eats
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I appreciate you so much!
Totally makes me crave spring.
posted in: Easter, Recipes, Salads, Spring 43 comments
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Pingback: Nicoise Salad - Asparagus and Green Bean Nicoise Salad - Kitchenpedia.co
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AnnaKathryn — Reply
This is the most beautiful and creative nicoise I have ever seen! I cannot wait to try this!
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Jessica — Reply
thank you! xoxo
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Ashley — Reply
Can you recommend a healthier option to the potatoes?
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Jessica — Reply
why aren’t potatoes healthy? their rep has come a long way since the 90s and early 2000s – they are full of fiber, vitamins and minerals and great in moderation. i wouldn’t suggest replacing the potatoes because you’d lose some of that nicoise feel, but if you really want something else, you can always sub in beans!
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AJ —
No need for the snarky attitude- I just asked a question
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Jessica —
my attitude was not snarky? i responded to your question.
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Jessica — Reply
thanks so much jen!
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lacy caric — Reply
STUNNER!
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Jessica — Reply
xoxo
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Maddy — Reply
THIS IS STUNNING. I cant wait to try this (cumbersome cucumbers, unhealthy potatoes and all :) hahaha
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Jessica — Reply
thanks maddy! xo
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Alicia A — Reply
I am sold on this for Easter, forget the turkey or ham!
I’ve been celebrating my birthday, my daughters birthday and today my 20th anniversary, give me something healthy and tasty…please.
P.S. I think a nice can of imported tuna will work just fine with this too.-
Jessica — Reply
happy birthday AND anniversary alicia!! how wonderful. :)
and i totally agree, i eat a version of this salad with tuna and it’s delish.
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Pingback: Spring Nicoise Salad. – recipequicks
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Ann — Reply
This looks delicious amazing, I love Nicoise salad, what a great update for spring! For Easter I was planning on separate green bean and asparagus dishes as well as an herby potato salad. Change of plans, making this and combining all three into one stunning dish instead. Thank you for the recipe and for giving me back a few hours on Sunday.
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Liz S — Reply
TOTALLY a “spring has sprung” salad! Gorgeously delicious.
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Chris W. — Reply
Okay, I just want a picture of this gorgeous salad in a frame for my kitchen! What a beautiful presentation – just like so many of your recipes are. It’s truly inspiring to have these wonderful pictures to go by as we try to duplicate your appetizing recipes – thanks!
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Jennifer — Reply
This looks delish! Is this Whole30 compliant? If not, what modifications would be necessary?
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Jessica — Reply
i didn’t even realize that – it is! the only think you’d have to leave out is the honey in the dressing!
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Erin K — Reply
This sounds amazing!!! Do you think it would be ok without the eggs? Sadly I can’t eat eggs :(
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Jessica — Reply
definitely! it’s still great without the eggs. :)
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Pingback: The Sunday Dish 4.21.19: Easter Dinner Recipes | Kitchen Konfidence
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Shahneel — Reply
Such a New way to Try out SPRING NICOISE. I am definitely going to try this out :) And another Dinnerly promo codeTuna beans salad that I saw few days back. I am sure to try out these and let my kids be the judge .’)
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karen — Reply
Loved all the components to this salad!
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Angelina — Reply
I commented on your “Spring Nicois Salad” last Friday, & was hoping to receive a response. I’m now assuming that you (either) don’t monitor your blog, OR that you won’t post any comments which aren’t 100% positive, pertaining to your recipes. Your recipe was very nice, but I only stated that it wasn’t a TRUE “Salad Nicoise” as I’ve always known it to be. (Cancel Culture? I hope not!) If so, you’re shedding a very dim light on one of my VERY FAVORITE cities, Pittsburg. 🙁 Nevertheless, I have made & love many of your recipes. Awesome & tasty stuff.
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Samantha — Reply
I love it!! A question tho, could I putfeta cheese, in it?
