Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette

Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette
Viviane Bauquet Farre

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

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.

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.

Notes

*Note: Make sure the slices stay attached together.

Nutrition

Calories per serving:

593 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

30%

Servings:

4
  • Fat 154g 237%
  • Carbs 206g 69%
  • Saturated 26g 130%
  • Fiber 47g 187%
  • Trans 0g
  • Sugars 62g
  • Monounsaturated 101g
  • Polyunsaturated 18g
  • Protein 61g 122%
  • Cholesterol 933mg 311%
  • Sodium 1,678mg 70%
  • Calcium 497mg 50%
  • Magnesium 390mg 97%
  • Potassium 6,363mg 182%
  • Iron 17mg 94%
  • Zinc 8mg 51%
  • Phosphorus 1,240mg 177%
  • Vitamin A 601µg 67%
  • Vitamin C 154mg 256%
  • Thiamin (B1) 1mg 91%
  • Riboflavin (B2) 2mg 123%
  • Niacin (B3) 16mg 79%
  • Vitamin B6 3mg 144%
  • Folic Acid (B9) 533µg 133%
  • Vitamin B12 3µg 46%
  • Vitamin D 6µg 1%
  • Vitamin E 25mg 125%
  • Vitamin K 214µg 267%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...