The Bistro Salad (Plant-based Niçoise Salad)
Niçoise salad (pronounced nee-suahz), is a French inspired composed salad, meaning all the ingredients are dressed separately and arranged on a plate much like the American cobb salad. This is my own version which is entirely plant based - hence why I called it The Bistro salad. It’s a little bit of that familiar savory perfectly balanced salad we love, with a twist of savory potatoes hearts of palm and a tomato whole grain mustard vinaigrette.
The traditional version can have hard boiled eggs and a can of tuna or seared fish, but for this veganized version, I used hearts of palm for the perfect fish and egg substitute. One of the best aspects of the Niçoise salad is its adaptability. While it shines in the summer months with fresh, seasonal produce, it can easily be enjoyed year-round, and feel free to customize it according to your preferences or what you have on hand. For an added protein boost, you can add steamed lentils, which will complement the other ingredients while keeping the dish plant-based, and if you enjoy a bit of spice, consider adding sliced peppers or a sprinkle of red pepper flakes to the dressing for an extra kick.
This is such a great salad because of the many textures and flavors you get in each bite. Dare I say, it’s the perfect salad? You get the fresh and vibrant zest from the dressing, paired with the salty and warm texture of the asparagus + roasted potatoes, which is all laid out together with olives, peppers, beans, and cucumbers, and romaine. It’s a mix of pure freshness from the raw veggies and the warm textures from the roasted veggies that really take this salad to the next level. If you have never had one, this is the perfect time for you to try it. Whether you are hosting a party with friends or just meal prepping these salads for yourself for the week ahead, you will love having this one under your sleeve!
This salad recipe is:
the best salad you’ll have all week
gluten free and dairy free
high in fiber and plant based protein
so flavorful and delicious
made with inexpensive ingredients
Tag me over @chef_bai and I’ll repost your creations for everyone to see!
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Makes 4 salads or one large platter for 4-5 servings
The Goods:
For the roasted vegetables:
1 package of small fingerling potatoes, cut in half
1 bunch asparagus or green beans, ends removed
1 tbsp olive oil, divided
1 1/2 tsp sumac, divided
1 1/2 tsp garlic powder, divided
1 1/2 tsp dried dill, divided
1 tsp salt, divided
1 tsp agave nectar, divided
For the dressing:
1/4 cup olive oil
1 tbsp agave nectar
1/2 cup cherry tomatoes
1/4 cup red wine vinegar
1/2 tbsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 large lemon juiced
For the salads:
1 head romaine, washed and thinly sliced
4 heaping cups spring mix
1 can hearts of palm, drained and sliced
14-16 pitted black olives, sliced
1 large roasted red pepper or 6 oz roasted red pepper in a jar, sliced
1 can garbanzo beans, drained
1/3 cup vegan feta, crumbled
2-3 small english cucumbers, sliced
3 tbsp minced dill
The Method:
Preheat the oven to 375* F or an air fryer.
First, grab two separate mixing bowls and toss the potatoes into one, and asparagus/green beans into the other. Divide up the olive oil, seasonings, and agave between both. Toss them each until they are coated completely. Set these aside.
Bake the potatoes first for 20 minutes. Add the asparagus and bake for 10 more minutes or until everything is fork tender. If using an air fryer, air fry the potatoes for 12-15 minutes, and then airfry the asparagus for 5-7 minutes. When the veggies are done, set them aside to cool for 5-10 minutes before using in the salad.
While the veggies are baking, make the dressing. Add everything for the dressing into high powdered blender and blend on high for 1-2 minutes until smooth. Set aside.
Next, prep all your veggies (romaine leaves, hearts of palm, olives, red pepper, garbanzo beans, feta, dill, and cucumbers) for your salad.
If making a large salad for a group, grab a large serving platter and spread out the romaine leaves. Now build the salad by spreading around each ingredient one at a time. Leave off the dressing until right before it’s time to serve to prevent the romaine from getting soggy. Enjoy immediately.
***If building mason jar salads, grab 4 (32oz) mason jars and make sure the asparagus and potatoes are cooled completely. Distribute the dressing evenly to the bottom of each mason jar, then add the hearts of palm, olives, red pepper, asparagus + potatoes, garbanzo beans, feta, cucumber, dill, and then top with lettuce. Garnish each salad with a wedge of lemon, and cap with a lid to store in the fridge for 3-5 days.
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