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Vegan Salad Niçoise

Something French for VeganMoFo Day 4.

Salad Niçoise (pronounced nee-suaz) is essentially a French salad from Provence. The main ingredients are green beans, potatoes, olives, hard boiled eggs and tuna. I used Lamyong chunky fish instead of tuna and completely left the eggs out to make it vegan.

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You may argue the fact that Salad Niçoise should be arranged on a bed of lettuce which is pretty much how the original is served everywhere in the world. I just tossed it together (gently of course) instead and some more tossing took place the next day as I had left-overs.

Ingredients:
1 cup slender fresh green beans, trimmed
4 long pieces kipfler potatoes, washed, scrubbed and peeled
1 piece Lamyong Chunky fish
1 tomato, cut into wedges
½ small red onion, peeled and sliced thinly
8 small black olives, pitted (I actually used stuffed green olives)
1 tsp rice seasoning with seaweed (this’ll give vegan fish a stronger, fishier taste)
Vegetable oil

Dressing:
1 spring onion (shallot), finely chopped
1 clove garlic, peeled and crushed
2 tsp Dijon mustard
2 tbs white wine vinegar
1 tbs lemon juice
4 tbsp extra virgin olive oil
Handful basil leaves, chopped

Method:
• Whisk together all the ingredients listed on the dressing section except for spring onion (shallot) and basil leaves. Season to taste with salt and pepper.
• Cook green beans in boiling salted water over medium heat until just tender. Drain, refresh under cold water then drain again. Transfer to a bowl.
• Meanwhile, cook chunky fish with a drizzle of oil and rice seasoning and enough water to cover it all. Drain and set aside. When it is cool enough to handle, tear it apart.
• Place potatoes in another saucepan, cover with water and bring to the boil over medium heat. Cook for 10 minutes or until tender when pierced with the tip of a knife. Drain. When cool enough to handle, cut into 1.5cm rounds.
• Place the beans, potatoes, tomatoes, onion, olives and cooked vegan fish in a salad bowl.
• Give your salad dressing another whisk and add spring onions and chopped basil leaves. Drizzle over the salad.
• Toss the salad gently and serve cold.

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12 thoughts on “Vegan Salad Niçoise

  1. Yum! My mum always had Salad Nicoise when we went to a French place in the town I grew up in. I never liked it ’cause of the eggs (eeeew). This looks so good.

    1. Thank you Amy 🙂 I have always liked the idea of this salad myself but my problem with it was I have never been a fan of tuna. Even during my non-vegan days that tuna bit put me off. With my vegan version, you don’t miss anything because it is still quite delicious. Well, I think so anyway 🙂

  2. Looks wonderful! I’ll probably be making a salade niçoise at some point this month too 🙂

    You can rest easy about the lack of lettuce leaves – it’s not considered traditional or ‘proper’ by French aficionados!

  3. What a great idea! I never heard of that fish replacement. It must be because I live in the Netherlands. It makes me sad that I have to miss out on so much. But I think it is amazing how creative vegans are with veganise classic recipes! I blog about burgers today, I think that how to make my own burgers was one of the best things I learned by becoming vegetarian 🙂

    1. Thank you Uniflame. I suppose any vegan fish substitute made out of gluten/seitan would work. I just added seaweed flavour to it. Hope you can find something along those lines. Thank you for dropping by 🙂

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