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Vegetarian Niçoise Platter

with String Beans, Baby Potatoes & Hard Boiled Eggs

Cooking time

25 minutes




740 /serving

Hailing from the Côte d’Azur, the Niçoise salad is hearty, healthy and protein-packed—it’s a meal salad done right, every time. Tonight’s vegetarian version sets aside the tuna, but loses none of the interest—hard boiled eggs and chopped walnuts provide protein, while peak-season string beans, beautiful baby potatoes, tender lettuce and fragrant dill make for a farmers’ market dream haul. Toss it all together with crunchy radish slivers and a classic vinaigrette for an easy, fresh weeknight dinner.

We will send you:

  • 170g String beans
  • 60g Radishes
  • 1 Bunch of dill
  • 1 Head of lettuce
  • 450g Baby potatoes
  • 100g Yellow wax beans (or string beans)
  • 50g Walnuts
  • 60ml Sweet Cider vinaigrette
  • 2 Hard boiled eggs
  • 7.5g Niçoise in Nice spice blend (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Contains: Eggs, Mustard, Walnuts

You will need:

Small pan
Medium pot
Slotted spoon
Olive oil
Salt & pepper
Total Fat
50 g
Saturated Fat
6 g
420 mg
Total Carb
58 g
13 g
22 g
12 g
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Boil the potatoes
Bring a medium pot of salted water to a boil. Halve the potatoes (quarter, if large). Add the potatoes to the pot of boiling water and cook, 11 to 13 minutes, until tender. Pick the dill fronds off the stems; roughly chop the fronds. Reserving the pot of boiling water, use a slotted spoon to transfer the potatoes to a large bowl. Add ⅓ of the dill, 1 tbsp olive oil (double for 4 portions), ½ the spice blend and season generously with S&P to taste. Gently toss to combine.
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Mise en place
While the potatoes cook, roughly chop the lettuce, discarding the root end. Thinly slice the radishes into rounds; place in a bowl of cold water. Trim and discard the stem ends of the string beans. Quarter the eggs lengthwise; drizzle the cut sides with olive oil, and season with a pinch of the spice blend and S&P to taste.
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Blanch the string beans
Prepare a large bowl of ice water. Add both types of string beans to the pot of boiling water and cook, 1 to 2 minutes, until crisp-tender. Using a slotted spoon, transfer the blanched beans to the bowl of ice water. Once cool enough to handle, thoroughly drain the string beans and toss with a drizzle of olive oil; season with the remaining spice blend and S&P to taste.
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Toast the walnuts
Heat a small, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Remove from the heat and set aside.
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Assemble & serve
Drain the radishes thoroughly; pat dry with a paper towel and toss with a drizzle of olive oil and S&P. On a large serving platter, arrange the lettuce and top with the blanched string beans, potatoes, seasoned radishes, seasoned eggs and toasted walnuts. Drizzle the vinaigrette over the salad. Garnish with the remaining dill. Bon appétit!