Crispy rosemary potatoes!
Platter full of toppings for the guests to pick.
6-8 cups mixed salad greens, washed and spun dry
1 can chickpeas, rinsed & drained
1 can black olives, rinsed & drained
1 pint cherry or grape tomatoes
4 hard-boiled eggs, sliced
6 baby red potatoes, slices in half and poked with a fork several times
Vinaigrette for potatoes
2 Tbs olive oil
2 Tbs fresh rosemary, chopped
1/2 Tbs fresh sage, chopped
1/2 tsp salt
1/2 tsp pepper
Vinaigrette for tomatoes
1/2 Tbs olive oil
1 1/2 Tbs balsamic vinegar
1/2 tsp agave nectar or honey
1 Tbs fresh rosemary, chopped
1 tsp fresh sage, chopped
1/4 tsp salt
1/4 tsp pepper
Salad Dressing: Creamy Truffle Dressing (adapted from Vegetarian Times)
2 Tbs vegenaise (vegan mayo)
2 Tbs olive oil
2 tsp white truffle oil
1 tsp dijion mustard
1 tsp balsamic vinegar
1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Mix up the vinaigrettes for the potatoes and tomatoes. Coat potatoes and tomatoes with the assigned vinaigrette and place on separate baking sheets. Bake potatoes for 20-30 minutes, turning halfway, until tender and slightly golden. Bake tomatoes for 15-20 minutes until the tomatoes start to burst.
2. Meanwhile, place salad dressing ingredients in a mason jar, put a lid on, and shake vigorously until well-combined.
3. On a large platter, lay out chickpeas, hard-boiled eggs, and olives. Once the potatoes and tomatoes are cooked add to the platter.
4. Place salad greens in a large bowl and a spoon in the salad dressing for serving.
5. Have guests plate their salad to their preferences.
I have always loved nicoise salads because I love all the different toppings and the many varieties you can create. I especially love hard-boiled eggs in my salads! I try not to eat eggs often, so I like to indulge when I have a nicoise salad. I am not a huge fan of raw tomatoes (but I am trying to be), but I love them roasted with agave to sweeten them up. The potatoes definitely stole the show because they were so flavorful with the rosemary and crispy! You can cook the tomatoes and potatoes with whatever herbs you have on hand, but I was lucky enough to get a bunch of fresh rosemary and sage from some good friends’ garden. Such a great idea for a hostess gift. I love this salad for entertaining because you can make almost everything ahead of time and then you can put the tomatoes and potatoes in the oven when the guests arrive. I also changed my usual truffle salad dressing recipe to make it more flavorful by using balsamic vinegar instead of sherry vinegar and by increasing the measurements of the seasonings. It’s such a great recipe that I keep coming back to. I also enjoy adding green or wax beans to the salad. I made this salad again recently and added steamed wax beans (from my garden) with an apple cider vinaigrette on them=a tangy delicious addition. Feel free to be creative! You can’t go wrong.