Almost Nicoise Salad
A classic Nicoise salad gets some plant-based tweaks. Alongside the classic vegetable additions of steamed petite potatoes and green beans, we added creamy cannellini beans, toasted hazelnuts, and of course, olives for garnish. All paired with an orange thyme vinaigrette.
Servings
Produce
Green onion
1 0.5 oz
New potatoes
10 5 oz
Green Beans
6 3 oz
Cherry Tomato
4 2 oz
Spinach (Organic)
2 1 oz
Lettuce mix
3 1.5 oz
Thyme
0.1 0.05 oz
Protein & more
Kalamata olives
1.25 0.63 oz
Egg
4 2 Whole
Cannellini beans
15 7.5 oz
Pantry items
Olive oil
2 1 teaspoon
Sea salt
2 1 teaspoon
Spice mix
Orange thyme vinaigrette
Orange juice
2 1 tablespoon
Olive oil
1/4 0.125 cup
Apple cider vinegar
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop spinach and lettuce mix bite-sized. b. Peel potatoes, ½” dice. c. Very thinly slice green beans on the bias. d. Cut cherry tomatoes in half. e. Thinly slice green onion. f. Mince thyme leaves.
Instructions
1
Cook potatoes:
a. In large saucepan over high heat, bring 4-5 cups of water to a boil. Add potatoes (½” dice); cook until fork-tender, about 8-10 minutes.
b. Drain and set aside to cool. Add salt and black pepper to taste.
2
Cook eggs:
a. Fill medium bowl with ice water.
b. Meanwhile, fill a small saucepan with water. Carefully place eggs into water and bring to a boil.
c. When water boils, remove pan from heat and cover. Let eggs sit in hot water for 8 minutes (this will result in a hard yolk).
d. Drain and add to ice water. Peel eggs. Slice in half and set aside.
3
Assemble salad:
a. Drain and rinse cannellini beans.
b. Add thyme (mince leaves) to orange vinaigrette base. Shake well.
c. In large mixing bowl, add lettuce mix (chop bite-sized), spinach (chop bite-sized), green onion (thinly slice), green beans (very thinly slice on the bias), cherry tomatoes (cut in half), cooked potatoes, and cannellini beans. Add orange thyme vinaigrette and toss to coat. Alternatively, the dressing can be served on the side.
4
Serve:
a. Divide salad among bowls or plates. Add hard-boiled eggs. Season with salt and pepper to taste.
b. Garnish with olives.
Chef's notes
Cutting the green beans on the bias means to cut them on an angle. Cutting the beans thinly means you can eat them raw and get a nice crunch. If you prefer cooking them, blanch them in boiling water for 2-3 minutes and then immediately submerge them in ice water.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX