Veggie Niçoise Salad



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!



Ingredients for 4 servings


  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • ¾ pound new potatoes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon red curry paste
  • ½ pound green beans, trimmed
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups baby arugula
  • 1 bunch radishes, quartered
  • ½ English cucumber, thinly sliced
  • 3 large hard-boiled eggs, halved lengthwise
  • 1 cup halved Niçoise olives

1. MAKE THE DRESSING: In a small bowl, whisk together the shallots, garlic, mustard and vinegar. Gradually whisk in the oil until the mixture is thick. Season with salt and pepper.

2. MAKE THE SALAD: In a large pot, cover the potatoes with 1 inch of water and bring to a boil. Cook until the potatoes are fork-tender, 8 to 10 minutes. Drain and cool slightly.

3. Meanwhile, in a medium bowl, whisk together the vinegar, olive oil and curry paste. Add the green beans and toss well to coat. Season with salt and pepper.

4. In a large bowl, toss the arugula with half of the dressing and then transfer to a large platter. In three separate small bowls, toss the potatoes, radishes and cucumber slices with the remaining dressing.

5. Top the arugula with the potatoes, green beans, radishes, cucumber, hard-boiled eggs and olives.

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