Eeeek. I am ridiculously excited to share this spring nicoise salad with you today!
Because, the color! Look at that color. It’s so gorgeous and stunning and could turn any veggie hater into a lover. For sure.
I’m the proof right here.
This is like Easter on your plate.
Okay, okay, so I realize that I just put an egg on Monday’s recipe, but we already agreed then that everything is better with an egg.
This salad is about so much more than an egg.
I know that the traditional nicoise tends to use hard-boiled eggs and tomatoes and maybe even potatoes. I love a nicoise with salmon (hello, best dinner or lunch!) but wanted to make something that was perfect for spring, ideal for spring holidays, amazing for hosting brunches and something you could prep slightly ahead of time. Aside from a soft-boiled egg, of course.
This is such a fab salad. You can add the salmon or chicken or tuna to the mix if you’d like, or serve it just like this. I love making it this way for a party, with just vegetables (eeep, I know!), because it’s super customizable then. People can take the pieces that they love, it complements other dishes so well and it could be used as a starter or a side.
So many options!
My favorite part, aside from the darn egg of course, are potatoes. They are so tender and add such an unexpected texture to an otherwise crunchy salad.
It’s no secret that I LIVE for texture. The blanched green beans and asparagus have a fantastic fresh crunch. The olives and the capers are so super flavorful and if you’re into brine-y foods like I am, this might be the best part.
Lots of fresh herbs (like dill) add another element of flavor. And then the mustard dressing? Well that’s nothing new for me but it’s fantastic here. On the green beans, asparagus, potatoes – it’s just SO good. Everything is so fresh and, I must say it again… CRUNCHY.
And plus, we get to eat pink things.
Spring Nicoise Salad
Yield: 4 people
This spring version of the nicoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes and salty olives.
- 1 pound baby yukon gold potatoes
- 3 tablespoons chopped fresh parsley
- 1 pound green beans
- 1 pound asparagus spears, woody stems removed
- 1 bunch of radishes, chopped or sliced
- ½ cup nicoise, castelvetrano or Kalamata olives
- ¼ cup capers
- 3 tablespoons chopped fresh dill
- 2 to 4 soft-boiled or hard-boiled eggs
- salt and pepper, for seasoning the salad
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 garlic cloves finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.
While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish
In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
Totally makes me crave spring.