Spring Niçoise Salad
A vibrant take on the classic French salad, featuring jammy eggs, tender roasted potatoes, crisp asparagus, cherry tomatoes, and a zesty Dijon vinaigrette — light, colorful, and ideal for a spring supper.
Ingredients
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Nicoise Salad
- 2 cups small potatoes
- 1 tablespoon avocado or olive oil
- 1 tablespoon chopped fresh herbs
- 6 ounces asparagus, blanched
- 6 ounces white tuna in olive oil
- ⅔ cup kidney beans, rinsed and drained
- ⅓ cup sliced red onion
- 3 tablespoons capers, drained
- 1 cup cherry tomatoes, halved
- 4 Vital Farms eggs
Instructions
- Make the vinaigrette: In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake well.
- Cook the potatoes: Preheat the oven to 425F. Boil the potatoes in salted water until tender, about 10 minutes. Remove and let cool. Then, halve the potatoes, and toss with the olive oil and herbs. Spread evenly onto a baking sheet, and roast for 5 minutes, or until the edges are golden.
- Blanch the asparagus: Bring a pot of water to a boil and prepare an ice bath. Add the green beans to the boiling water for 30 seconds, until just tender and bright green, then transfer immediately to the ice bath. Leave until cool, then drain.
- Boil the eggs: Bring water to a boil and add the eggs. Let boil for 7 minutes, for slightly soft centers. Transfer to an ice bath to cool, then peel and halve.
- Assemble the salad: On a large platter, arrange the potatoes, asparagus, tuna, red onion, beans, capers, cherry tomatoes, and boiled eggs. Drizzle with the lemon vinaigrette and serve.
- Optional, but recommended: serve with toast lathered with Vital Farms Butter.
