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Kitchen Notebook

August 07, 2017

Vegan Salade Niçoise

20 Mins

Serves 2

Ingredients:

  • Olives, pitted
  • ½ pint Cherry Tomatoes, cut in half
  • 8 oz Green Beans
  • Lettuce, washed and chopped
  • 1 Radish bulb, sliced thinly

 

Preheat oven to 425 degrees.


Bring medium pot of water to a boil. Add potatoes to the boiling water and cook for about 8 minutes, until fork tender.  While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 tsp. of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 minutes. Drain and run under cold water. When salmon is done remove from oven and pull apart into smaller pieces with a fork.


In a small bowl whisk together the lemon juice, olive oil, mustard, shallot, and salt and pepper to taste,


Arrange bed of lettuce on a serving platter. Arrange the green beans, olives, potatoes, tomatoes and radish in mounds on top of lettuce. Drizzle dressing over salad and serve.


20 Mins dinner fingerlings Green Beans healthy eating Lunch Olives potatoes Radish Tomatoes Veg vegan Vegetables Vegetarian

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20 Mins dinner fingerlings Green Beans healthy eating Lunch Olives potatoes Radish Tomatoes Veg vegan Vegetables Vegetarian


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