Thanksgiving salad niçoise

Serving Size

Serves 2

Time

20 minutes

Date

11.24.17 More info+

Even carnivores will love this French-inspired vegetarian dish.

“This salad is a great way to use up any leftover roasted vegetables or sautéed green beans from the holiday,” says Denver-based recipe developer Julia Heffelfinger. “Use what you have and then brighten it up with briny capers, olives, and crunchy radishes. This salad is vegetarian, but the jammy six-minute egg adds easy protein and the silky yolk creates a nice sauce for the vegetables.”

Ingredients

For the 6-minute eggs:

pasture-raised eggs

Ice

For the salad:

1 ½ cups

leftover green beans

1 ½ cups

leftover roasted vegetables

large radishes, cut into small wedges

¼ cup

Kalamata olives, pitted

1 tablespoon

capers, rinsed and drained

Chopped tarragon

Chopped parsley leaves

2 tablespoons

whole grain mustard vinaigrette

Flaky sea salt

Directions

Step 1

Place eggs in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes.

Step 2

Once the water comes to a boil, immediately turn off the heat and start the timer. Remove eggs after 6 minutes and place in a bowl filled with ice and water. Allow them to cool for 10 minutes.

Step 3

Arrange the green beans, roasted vegetables, radishes, and olives on a plate. Sprinkle with the capers and garnish with tarragon and parsley. Peel the eggs, cut in half lengthwise, and add to the salad. Drizzle with vinaigrette and sprinkle with flaky sea salt as desired.

photo by: Christine Han food styling by: Olivia Anderson

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