From the Cook
From the Cook
From the Cook
1/4
Vegetarian Nicoise Salad
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Instructions
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In a large bowl, mix together the salad greens, vegetables and other toppings. Toss with the dressing to combine well.
For The Dressing
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Place all of the ingredients in a mason jar and shake vigorously (this is a fun job for kids) or whisk in a bowl.
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* Dressing can be stored in the refrigerator for up to 9 days.
My Calorie Intake
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Tips & Tricks (5)
- Dress Components Separately 🥗Toss the potatoes, green beans, and corn with a portion of vinaigrette while still warm to maximize flavor absorption, then dress the delicate greens and avocado just before serving to prevent wilting and browning.
- Perfect Your Vinaigrette Balance ⚖️Whisk sherry vinegar with Dijon mustard and minced shallots first, then slowly emulsify with olive oil while whisking constantly to create a stable, creamy dressing that coats each ingredient beautifully.
- Ice Bath for Vegetables 🧊Immediately shock boiled potatoes and green beans in ice water to halt cooking and lock in vibrant color and crisp texture, then pat completely dry to ensure proper vinaigrette adherence.
- Strategic Avocado Timing 🥑Add sliced avocados as the absolute final step just before plating and serving to prevent oxidation and browning, and consider tossing them lightly in lemon or lime juice for added protection.
- Soft-Boil Egg Precision ⏱️For creamy jammy yolks, boil eggs for exactly 6-7 minutes, then immediately transfer to ice water; the runny center creates a natural, luxurious sauce that dresses the salad beautifully when halved.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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