Vegan Niçoise-Style Salad
A plant-based twist on the classic Niçoise salad featuring baked tofu, fresh green beans, and cannellini beans arranged on a bed of Boston lettuce. This colorful salad is dressed with a tangy homemade vinaigrette and garnished with olives, tomatoes, and optional artichoke hearts.
Ingredients
- •½ cup extra-virgin olive oil
- •¼ cup wine vinegar
- •1 tablespoon Dijon-style mustard
- •1 tablespoon sugar
- •1 teaspoon Italian seasoning
- •8 ounces green beans
- •1 head lettuce
- •2 tablespoons fresh herbs
- •8 ounces baked tofu
- •1 cup tomatoes
- •15 ounces cannellini beans
- •½ cup olives
- •½ cup artichoke hearts
- •¼ cup red onion
Cooking Instructions
- 1.
Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.
5 min
- 2.
Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they're at room temperature.
8 min
- 3.
On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, olives, and artichoke hearts, if desired, in separate mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion if you like.
10 min
- 4.
Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.
2 min
