Perfect on its own as a main dish or a side salad at a family dinner, the niçoise salad is a classic dish that is also versatile enough to customize to your own preferences. 

Originating in the French city of Nice, the niçoise salad, or salade niçoise, was traditionally a simple salad of tomatoes, anchovies and olive oil. Since then, multiple variations have emerged, each with its own unique combination of ingredients. 

In this variation, the Thistle culinary team adds a unique spin to the classic using bright green beans, hearty potatoes, and tangy salsa verde dressing to keep the salad vegan and vegetarian friendly!

Recipe

Yield: main dish for 2 or side salad for 4

First up, get all your ingredients ready.

Salsa Verde Dressing

• 1/2 cup baby arugula leaves
• 1/2 cup baby kale leaves
• 1/4 cup parsley leaves
• 2 garlic cloves 
• 1 tsp capers
• 1/2 tsp lemon zest 
• 1/2 tsp salt 
• 2 tbsp lemon juice 
• 2 tsp champagne vinegar 
• 1/4 cup extra virgin olive oil 
  

Instructions

Place the greens, parsley, garlic, capers and lemon zest in a blender or food processor.

Pulse a couple of times to break everything up a bit.

Add in the salt, lemon juice, and vinegar and pulse a few more times until a chunky sauce is formed. With the motor running, drizzle in the olive oil until a smooth dressing is formed. Set aside while you prep the salad!

Salad

• 1/2 lb mixed marble potatoes (about 6-8 potatoes, depending on the size) 
• 4 oz green beans/haricots verts
• 2 cups spring mix greens, loosely packed
• 2 cups baby arugula, lloosely packed
• 4 oz heirloom cherry tomatoes
• 2 persian cucumbers 
• 15 oz cooked cannellini beans, drained
• 1/4 cup olives (we love a mix of kalamata and green!) 
• 2 tsp parsley, chopped
• 1/2 tsp lemon zest 

Optional: Organic, pastured-raised eggs, hard-boiled

Optional: Hass avocado, sliced

Instructions

To start, prep your veggies. Slice the cucumbers and set aside. Chop the parsley and set aside. If the heirloom cherry tomatoes are too big, cut them in half. Trim the green beans by cutting off the ends (if needed), and cut them in half. 

Bring a pot of water to a boil. Season with a pinch of salt, and drop in the potatoes. Cook until they’re tender, about 8-10 minutes. Tip: When you insert a knife into a potato, it should easily slip out.

Bring a pot of water to a boil once again. Season with a pinch of salt, and drop in the green beans.

Cook until they’re bright green and tender, about 4-6 minutes. Drain the hot water and shock the green beans in cold water to stop the cooking process. 

Combine the cooked cannellini beans with the parsley and lemon zest to season. 

To plate, mix the greens together and top them with the cooked potatoes, green beans, heirloom tomatoes and cucumber. Top with the seasoned cannellini beans, olives, and the optional sliced avocado and hard boiled egg. Drizzle the whole salad with the Salsa Verde dressing and serve!

Did you make this recipe? Tag @thistleco on Instagram, and use the hashtag #thistlerecipe—we’d love to see your own creations!