Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette

Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette
Staff Writer
Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette

Viviane Bauquet Farre

Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette

When a salad graduates from an afterthought to a showpiece, chances are you’re talking Salade Niçoise.

Packed with flavor, it’s a light but complete meal that also sticks to your ribs. It’s perhaps my favorite dish to have on hot days.

Here I take the classic Provençal dish and serve it with grilled vegetables and a basil vinaigrette — all in celebration of summer’s exuberant flavors.

On a side note, although my Niçoise is fishless, grilled tuna steak would be a great addition to it.

See all tuna recipes.

4
Servings
418
Calories Per Serving
Deliver Ingredients

Notes

*Note: Make sure the slices stay attached together.

Ingredients

For the vinaigrette

  • 2  Tablespoons  red-wine vinegar
  • 1  Tablespoon  Dijon mustard
  • shallot, peeled and quartered
  • 12  large basil leaves
  • 1/2  Cup  extra-virgin olive oil
  • 1/4  Teaspoon  sea salt
  • Freshly ground pepper, to taste

For the grilled vegetables

  • baby eggplants, cut into 1/4-inch-thick slices lengthwise
  • 2  Teaspoons  extra-virgin olive oil, plus more for grilling the eggplant
  • Sea salt and freshly ground pepper, to taste
  • medium-sized red onion, peeled and cut into 1/2-inch-thick slices through the root end*
  • 1  Teaspoon  balsamic vinegar

For the salad

  • large handful baby arugula
  • 1 1/2  Pound  baby red potatoes, unpeeled, boiled until tender, and halved
  • 8  Ounces  haricots verts, trimmed and left whole
  • ripe medium-sized tomatoes, cut into 1/2-inch-thick slices
  • 4-6 hard-boiled eggs, peeled and halved
  • 1/2  Cup  Niçoise olives
  • 1/3  Cup  large caper berries, drained

Directions

For the vinaigrette

Place all of the ingredients in the bowl of a food processor and process until the basil is finely chopped and the vinaigrette is well-blended. Transfer to a bowl and set aside.

For the grilled vegetables

Preheat a gas grill on high heat or prepare a charcoal grill. Lightly brush the eggplant slices on both sides with olive oil. Season with salt, to taste, and grill until grill marks appear on all sides. Transfer to a tray and set aside.

Place the onion slices in a bowl. Add the vinegar and oil. Season with salt and pepper, to taste. Toss carefully, taking care not to break the slices apart, and transfer to a perforated stainless steel pan. Grill until charred. Transfer to a bowl and set aside.

For the salad

Spread the baby arugula on a large serving platter. Top with the grilled eggplant, grilled onions, potatoes, haricots verts, tomatoes, eggs, olives, and caper berries. Serve with the vinaigrette on the side.

Nutritional Facts

Total Fat
31g
44%
Sugar
34g
38%
Saturated Fat
3g
13%
Carbohydrate, by difference
39g
30%
Protein
2g
4%
Vitamin A, RAE
95µg
14%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
65mg
7%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
5µg
0%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
3µg
5%
Sodium, Na
243mg
16%
Water
235g
9%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.