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Vegetarian Niçoise Salad

Yields1 Serving

This fresh and simple salad is a classic Italian plate and can be used as a side or served up as lunch. Top with Double-Mustard Vinaigrette for a delightful kick and pair with a lively Sauvignon Blanc.

 8 hard boiled eggs, peeled and quartered
 8 cooked yellow-fleshed baby potatoes, about 2/3 lb (300 g)
 ½ lb green beans, trimmed and blanched
 8 olives (preferably Niçoise), pits removed, sliced
 ½ cup marinated artichokes, roughly chopped
 1 Tbsp capers
 2 ½ oz arugula or baby greens

Lay your eggs, potatoes, beans, olives and artichokes out on a bed of arugula or baby greens and sprinkle with the capers.


Top with our Double-Mustard Vinaigrette for a flavourful healthy lunch.