Man, it feels like eons ago that I wrote my last post. How is everyone faring in COVID-land? The Memorial Day Beet Macaroni Salad was a hit, and then everything hit the fan. I’ve since completely demolished the existing kitchen in our new house, and built a new one with my bare hands, “from scratch”.
Well, not with bare hands, I guess, but the proper tools. You definitely need the proper tools.
Around the beginning of August, we had managed to not only install cabinets, but also got a hold of countertops and appliances. Thank GOODNESS. This is our second home kitchen remodel, and let me tell you, the meals during this time are sorely lacking. If you try to cook your own meals, you better be ready to do dishes in the bathtub or utility sink! We had our wash station set up in the basement, and let me tell you. Cleaning the coffee pot every day was a CHORE!
It was all worth it in the end, and this salad was a much needed breath of fresh air. If you’ve never had Salad Niçoise before, you simply MUST try this recipe. This was my first time, as I’d never had it while I was a meat eater. Generally this salad has tuna, and hard boiled eggs. In this version, there are chickpeas and maple baked tofu! So so good. The dressing for this Niçoise salad has the perfect tartness and sweetness too, that goes so well with the boiled potatoes. YUM! Now that I’ve got my kitchen, and Laura Theodore‘s new book, Vegan For Everyone, I’m ready for some good cookin’! How about you?
Jazzy Salad Niçoise with Lemon-Dijon Dressing
Lemon Dijon Dressing
- 2 tablespoons extra-virgin olive oil plus more to taste
- 2 tablespoons freshly squeezed lemon juice
- 1½ tablespoons maple syrup
- 1½ heaping tablespoons Dijon or spicy brown mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 heaping tablespoon thinly sliced scallions white and light green parts, plus more for garnish
- 2½ cups baby red and/or white potatoes cut in half
- 2½ to 3 cups green beans trimmed and left whole
- 10 to 12 romaine lettuce leaves
- 3 Campari tomatoes quartered or 12 cherry tomatoes, cut in half
- 8 ounces cold Maple Baked Tofu or store-bought baked tofu cubed (see note)
- 1 cup cooked chickpeas garbanzo beans, see note
- 4 to 6 large radishes sliced
- 6 to 9 queen green olives with pimento
- 8 to 12 pitted Kalamata olives
- Sea salt to taste
- Several grinds freshly ground black pepper to taste
To make the dressing, put all of the dressing ingredients into a small bowl and briskly whisk until well combined. Taste and add 1 more tablespoon olive oil, if desired
For The Salad
To make the salad, fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water. Add the potatoes. Cover, bring to a boil and steam 18 to 20 minutes or until fork tender. Transfer the potatoes to a medium-sized bowl and let cool 15 minutes. Toss the potatoes with a scant 2 tablespoons of the dressing, cover and refrigerate until you are ready to assemble the salad.
Fit the same steamer basket back into the pot. Add 2 to 3 inches of cold water. Add the green beans. Cover, bring to a boil and steam 5 to 8 minutes or until crisp tender. Transfer the beans to a medium-sized bowl and let cool 15 minutes. Toss the beans with a scant 2 tablespoons of the dressing, cover and refrigerate until you are ready to assemble the salad.
To assemble the salad for a main dish entrée, put 3 large romaine lettuce leaves on each of two to three large dinner plates (see note). Arrange the potatoes and green beans in separate rows on the plate. Add the tomatoes, cubed tofu, chickpeas, radish slices, queen green olives and Kalamata olives, all arranged in separate rows on the plate (see photo). At this point the salads may be covered and refrigerated for up to 2 hours. Right before serving, drizzle about 1½ tablespoons of dressing over each of the salads. Top with sea salt and freshly ground black pepper, to taste, and serve.
Chef’s note: For a gluten-free and soy-free option, substitute an additional 1 cup of the cooked chickpeas in place of the baked tofu.
Chef’s note: To serve this salad as a first course or side dish, divide and arrange the ingredients on six to eight pretty salad plates.
Chef’s note: If desired, you may substitute about 16 ounces of your favorite hummus in place of the tofu and the chickpeas.
Recipe from Vegan For Everyone, by Laura Theodore, ©2020. Published by Scribe Publishing Company. Reprinted by permission.
*DISCLAIMER: Laura sent me this book, and Melissa’s Produce sent me produce, but I was not compensated in any other way. All opinions are my own. This post also contains affiliate links with Amazon. If you click any of the above links, I get a portion of the proceeds of any purchase at no cost to you. Thank you for your continued support! It helps keep The Devil Wears Parsley around, and I love being here rockin’ with you!