Jazzy Salad Niçoise with Lemon-Dijon Dressing

ABOUT THE RECIPE:

With a tasty and tangy dressing, tender tiny potatoes, colorful green beans, savory baked tofu, creamy chickpeas, fresh tomatoes and salty olives, this Vegan Salad Niçoise is reminiscent of the French classic. Hearty and filling, it’s the perfect salad to serve for a supper entrée or as a first course for a fancy soirée.

Makes 2 to 3 (main dish) or 6 to 8 (first course) servings

Soy-free option

INGREDIENTS:

LEMON-DIJON DRESSING (see note)

• 2 to 3 tablespoons extra-virgin olive oil, plus more to taste
• 2 tablespoons freshly squeezed lemon juice, plus more to taste
• 1½ tablespoons maple syrup
• 1½ heaping tablespoons Dijon or spicy brown mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 1 heaping tablespoon thinly sliced scallions (white and light green parts), plus more for garnish

SALAD

• 2½ to 3 cups green beans, trimmed and left whole
• 2½ cups baby red and/or white potatoes, cut in half
• 10 to 12 large romaine lettuce leaves
• 8 ounces store-bought baked tofu, cubed (see note for substitution)
• 1 cup cooked chickpeas (garbanzo beans)
• 3 Campari tomatoes, quartered or 12 cherry tomatoes, cut in half
• 4 to 6 large radishes, sliced
• 6 to 9 queen green olives with pimento
• 8 to 12 pitted Kalamata olives
• ¼ teaspoon salt, plus more to taste
• Several grinds freshly ground black pepper, plus more to taste

INSTRUCTIONS:

To make the dressing, put all of the dressing ingredients into a small bowl and briskly whisk until well combined. Taste and add 1 to 3 more tablespoon(s) olive oil and/or 1 more tablespoon of lemon juice, if desired.

To make the salad, fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water. Add the potatoes. Cover, bring to a boil, and steam 18 to 20 minutes, or until fork tender. Transfer the potatoes to a medium-sized bowl and let cool 15 minutes. Toss the potatoes with 1 to 1½ tablespoons of the dressing, cover and refrigerate until you are ready to assemble the salad (see note).

Fit the same steamer basket back into the pot. Add 2 to 3 inches of cold water. Add the green beans. Cover, bring to a boil, and steam 5 to 8 minutes or until crisp tender. Transfer the beans to a medium-sized bowl and let cool 15 minutes. Toss the beans with 1 to 1½ tablespoons  of the dressing, cover and refrigerate until you are ready to assemble the salad (see note).

To assemble the salad for a main dish entrée, put 3 large romaine lettuce leaves on each of two to three large dinner plates (see note).

Arrange the potatoes and green beans in a pleasing manner on the plate. Add the tomatoes, cubed tofu, chickpeas, radish slices, queen green olives and Kalamata olives, all arranged in separate rows on the plate. At this point the salads may be covered and refrigerated for up to 2 hours. Right before serving, drizzle about 1½ to 2 tablespoons (to taste) of dressing over each of the salads. Top with sliced scallions, salt and freshly ground black pepper, to taste and serve.

• Chef’s note: If you like a lot of dressing on your salad, prepare a double recipe of the dressing and use more dressing on each salad. This yummy dressing is delicious on any green salad!
• Chef’s note: For a soy-free option, substitute an additional 1/2 to 1 cup of the cooked chickpeas in place of the baked tofu.
• Chef’s note: To serve this salad as a first course or side dish, divide and arrange the ingredients on six to eight pretty salad plates.