Niçoise Salad with Herb Aioli

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 7, 2018.

Order Now

Insert a small, sharp knife into your potatoes to check if they are cooked. The knife should slide in with little or no resistance. Watch out for stones in your olives, they are pitted but there may be fragments.

Ingredients

Niçoise Salad

400g baby potatoes, diced 3cm
3 eggs
100g green beans
1 cos lettuce, roughly chopped
½ telegraph cucumber, peeled into ribbons
2 tomatoes, quartered
½-1 packet green olives

Niçoise Dressing

1 tablespoon vinegar (e.g. red wine, white wine, cider)
1½ tablespoons olive oil
1 teaspoon mustard (e.g. Dijon, wholegrain)
2 tablespoons picked parsley leaves, finely chopped

To Serve

3-4 tablespoons veggie herb aioli

Steps

Bring a medium pot of salted water to the boil. Bring a half full kettle to the boil. Prepare vegetables. Cook potatoes in pot of boiling water until tender, 12-15 minutes. Drain and return to pot with a drizzle of oil. Season and set aside to cool slightly.
Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3-4 minutes for soft yolks, or until cooked to your liking. Drain and cool under cold tap. Peel, cut into halves, season and set aside for serving.
Place beans in a medium, heat-proof bowl with a pinch of salt. Pour over boiling water and leave for 4-5 minutes, until bright green and tender. Drain and run under cold tap to cool down.
In a small bowl, combine all Niçoise dressing ingredients. Season and set aside.
Combine all Niçoise salad ingredients (except eggs) in a large bowl and season.
To serve, spread herb aioli onto plates, so it covers the base of the plate. Top with Niçoise salad and eggs. Drizzle over Niçoise dressing.

Nutritional Information

Energy	1998 kj 478 kcal
Protein	15.0g
Carbohydrate	32.0g
Fat	31.1g