Vegan 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
Hazelnuts
2.25 1.13 oz
Cannellini beans
30 15 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 onions. 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
Assemble salad:
a. In small sauté pan over medium-high heat, add hazelnuts (rough chop). Toast until golden and fragrant. DON’T WALK AWAY! They burn easily. Set aside.
b. Drain and rinse cannellini beans.
c. Add thyme (mince leaves) to orange vinaigrette base. Shake well.
d. In large mixing bowl, add lettuce mix (chop bite-sized), spinach (chop bite-sized), green onions (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, dressing can be served on the side.
3
Serve:
a. Divide salad among bowls or plates. Season with salt and pepper to taste.
b. Garnish with toasted hazelnuts and 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