Today, I decided to make a vegan Nicoise salad veganized from one of my favorite childhood salads. My mom made a Nicoise salad when I was younger, which she coined as a fancy French salad. Whenever she prepared her salad, we were eating "French" food, so we were fancy. Although similar to my mom's recipe, my vegan Nicoise salad is fish-free with a bit of a vegan twist.
Traditionally, Nicoise salad is prepared with various vegetables and topped with canned tuna, anchovies, or both. It is a specialty of the French province of Cote D'Azur, with the salad named after the city of Nice. Since this is a vegan version, I chose similar vegetables in my mom's recipe, but I decided on hearts of palm to replace the fish.
My vegan Nicoise combines cooked and cold vegetables and a shallot vinaigrette like my mom's salad recipe.
What are the ingredients in Nicoise salad?
Even though any vegetables work well in this salad, I picked the vegetables my mom served in her recipe.
- Tomatoes (grape or cherry)
- Red onion
- Watermelon radishes
- Kalamata Olives
Because the vegan Nicoise salad varies from the original version, I combine both raw and cooked vegetables in my salad recipe.
- Baby red potatoes
- Green beans
- White beans (Canenelli beans or butter beans)
- Romaine Lettuce
- Hearts of Palm
How to cook potatoes and blanch the green beans at the same time
First, I'm all about saving time. So, if I can use one pan for two different tasks, I'm committed. For instance, it takes 10 minutes to boil baby red potatoes and 5 minutes to blanch green beans.
Once the potatoes boil for 5 minutes, throw the green beans in the pot for the last 5 minutes. And then cook both at once. Then, drain the potatoes and green beans simultaneously and soak both in ice water to stop cooking.
As soon as the potatoes and green beans cool, it's time to create the vegan Nicoise salad!
Begin with the greens mixture and evenly distribute the vegetables, white beans, hearts of palm, and other ingredients.
- Red wine vinegar
- Dijon mustard
- Lemon juice
- Maple syrup or date syrup
- Salt and pepper to taste
What to serve with Vegan Nicoise salad
- Mini Jalapeno Cornbread Muffins
- How to Make a Plant-based Fat-Free Cornbread With Apple Sauce!
- Oil-Free Vegan Garlic Cilantro Naan
- Non-Dairy New England Clam Chowder
- Split Pea Soup
- Creamy Tomato Gnocchi Soup
- Wild Rice Soup with Mushrooms
- Vegetable Soup with Beans
- Lemon Blueberry Bread
- Vegan Pumpkin Spice Bread
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂