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Niçoise with roasted mushrooms, potatoes, and green beans

While this version of Niçoise salad deviates from the traditional recipe, it pays homage to the original's spirit of fresh ingredients.

Niçoise salad is a timeless dish that hails from the sunny Mediterranean region of Nice, France.

Traditionally, it features fresh tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and tuna, all arranged on a bed of crisp greens and drizzled with olive oil. This modern twist on the classic eliminates tuna and incorporates roasted mushrooms, potatoes, radishes, capers, and green beans, adding heartiness and a depth of flavour that transforms this light salad into a satisfying meal.

Recipe compliments of South African Mushroom Farmers’ Association.

Ingredients

For the potatoes

  • 12 baby new potatoes sliced in half
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar

For the mushrooms

  • 400 g portabello mushrooms quartered
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar

For the dressing

  • ½ clove clove
  • 1 anchovy fillet
  • 1 tbsp Dijon mustard
  • 4 tbsp red wine vinegar
  • 4 tbsp olive oil

For the Niçoise

  • 100 g fine green beans trimmed
  • 4 XL free-range eggs
  • 2 little gem lettuce heads
  • 100 g black olives
  • 100 g cherry tomatoes halved
  • 2 pink radishes very thinly sliced
  • 1 tbsp capers

For serving

  • Olive oil for cooking and dressing
  • Salt and pepper to taste

Method

For the dressing
  1. Mash the garlic and anchovy together in a small bowl.
  2. Add the mustard and vinegar, and mix.
  3. Slowly drizzle in the oil and whisk to combine.
  4. Set aside until serving.

For the potatoes

  1. Place potatoes in a small pot.
  2. Cover with cold water and season with salt.
  3. Bring to a simmer and cook until tender.
  4. Drain and transfer to a bowl.
  5. Add the wholegrain mustard, red wine vinegar and a pinch of salt.
  6. Toss to coat.

For the green beans

  1. Bring another saucepan of salted water to a boil.
  2. Add the green beans to the boiling water and cook until just tender, about 2 minutes.
  3. Scoop out with a sieve and run under cold water.
  4. Place on a clean kitchen towel and pat dry.

For the eggs

  1. Bring the water back to the boil and place the eggs in the same saucepan.
  2. Boil for 10 minutes.
  3. Drain and run under cold water to cool. Peel and set aside.

For the mushrooms

  1. Preheat oven to 200˚C, fan on.
  2. Place mushrooms in a large bowl and drizzle with olive oil and balsamic vinegar.
  3. Season well with salt and pepper.
  4. Roast for ± 7 minutes until tender and juicy, but retain some bite.
  5. Allow to cool slightly.

To serve

  1. Arrange all the salad ingredients in a bowl or on a serving platter.
  2. Slice eggs in half and add them onto the platter. Scatter the capers.
  3. Add the roasted mushrooms and drizzle everything with a little dressing.
  4. Sprinkle with salt and pepper and serve with remaining dressing on the side.

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