Winter Niçoise Salad

Winter Niçoise Salad is a seasonal, vegetarian twist on a classic French recipe! Made with sunchokes, aka Jerusalem artichokes.

Course Dinner, Lunch, Salad

Cuisine French

Keyword eggs, green beans, haricots verts, jerusalem artichokes, olives, sunchokes

Prep Time 20

Cook Time 20

Servings

Calories 316kcal

Ingredients

Roasted Sunchokes

1/2 Lb Sunchokes (Jerusalem Artichokes)
1 Tbsp Olive Oil
1/2 Tsp Salt
Black Pepper to taste

Vinaigrette (will like make more than you need)

1/3 Cup Extra Virgin Olive Oil
2 Tbsp Freshly-Squeezed Lemon Juice or more, to taste
1/2 Tbsp Dijon Mustard
1/2 Tsp Dried Thyme
1/4 Tsp Salt or more, to taste
Black Pepper to taste

The Rest of the Salad

1/2 Lb Haricots Verts (Green Beans) trimmed
4 Eggs
1 Cup Green or Castelvetrano Olives
6 Cups Mesclun Greens

Instructions

To begin, preheat your oven to 425. While the oven is heating, wash and scrub the sunchokes to remove any dirt, then dry well. Cut the sunchokes in half, then toss with the olive oil, salt, and black pepper to taste.
On a baking sheet lined with parchment paper, bake the sunchokes for 20-25 minutes, stirring halfway through. They should be just browned on the outside and fork-tender without being mushy.
While the sunchokes are baking, steam your haricots verts (green beans) in a steamer for 5-7 minutes, until tender yet still slightly firm. (Some green beans come in bags that can be steamed in the microwave - you can do this too IF your bag says so.)
For the eggs, bring a pot of hot water to boil. Once the water is boiling, carefully add in the whole eggs in their shells. Boil for 7 minutes, then remove from the water with a slotted spoon and place them in a bowl of ice water to cool. Once they've cooled, peel off the shell and cut the eggs in half or quarters. The yolks should be jammy and not fully cooked.
For the olives, strain them from the jar or can (but save the olive juice for martinis!) and set aside until ready to serve.
To make the vinaigrette, add all of the vinaigrette ingredients to a bowl and whisk until everything is combined. Taste, and adjust seasonings to your preference.
To build the salad, add the mesclun greens to a large bowl or platter. Layer on the green beans, roasted sunchokes, eggs, and olives. Drizzle everything with the vinaigrette. Or, keep the vinaigrette on the side so your guests can serve themselves.
Enjoy!

Notes

Please note that sunchokes are VERY high in fiber. If you are sensitive to fiber, you can make this recipe with regular potatoes instead (though you may need to increase the cooking time).

Nutrition

https://wellandfull.com/2025/02/winter-nicoise-salad-w-sunchokes-vegetarian/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)