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Vegetarian Niçoise Salad with Pan Fried Marinated Artichokes

& Tarragon-Dijon Vinaigrette

Cooking time

30 minutes


2 / 4


728 /serving

Our version of the classic Niçoise salad is a vegetarian meal to get excited about! The beauty of the quintessential French composed salad is found in variety of ingredients that are showcased. Our Goodfood recipe does just that too! Bright and crispy green beans, fresh cherry tomatoes, toothsome fingerling potatoes, briny olives all share the stage in our glorious salad. We are going the extra mile and pan frying marinated artichokes for great crunch. A tarragon-dijon vinaigrette is drizzle over everything; the necessary final component of our striking dish!

We will send you:

  • 115g Cherry tomatoes
  • 1 Bunch of tarragon
  • 115g Green beans
  • 1 Niçoise lettuce
  • 285g Fingerling potatoes
  • 500g Cooked beets
  • 15ml Dijon mustard
  • 27g All-purpose flour
  • 30ml Champagne vinegar
  • 1 Jar of marinated artichoke
  • 45g Kalamata olives
  • You will need:

    Medium pot
    Medium pan (non-stick if possible)
    Olive oil
    Salt & pepper
    Total Fat
    46 g
    Saturated Fat
    5 g
    813 mg
    Total Carbs
    74 g
    31 g
    11 g
    13 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Trim off and discard the stem ends of the green beans. Trim the root end of the lettuce, and chop into 2-inch long pieces. Halve the cherry tomatoes. Halve the fingerling potatoes lengthwise, then cut them in half widthwise. Halve the olives. Cut the beets into small wedges. Pick the tarragon leaves off the stems; roughly chop the leaves.
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    Cook the potatoes & blanch the beans
    Add the potatoes to the pot of boiling water. Cook the potatoes for 6 to 7 minutes, until fork tender. Add the green beans and cook 2 minutes longer, until the potatoes are tender. Drain the potatoes and green beans. Rinse under cold water to stop the cooking, then todd with a little oil to prevent the potatoes from sticking.
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    Prepare & fry the artichokes
    While the potatoes cook, pat the artichokes dry with a paper towel. In a small bowl, combine the flour with S&P. Working in batches, thoroughly coat the marinated artichokes in the flour (tapping off any excess). In a medium pan (nonstick, if possible) heat a thin layer of oil on medium. Add the floured artichokes to the pan and cook, 1 to 2 minutes per side, until golden brown. Transfer to a paper towel-lined plate; season immediately with S&P to taste.
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    Make the vinaigrette
    In a small bowl combine the dijon mustard, champagne vinegar, and as much of the tarragon as you’d like. Whisk in 2 tbsp of olive oil (double for 4 portions); season with S&P to taste.

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    Finish the salad & serve
    Divide the Nicoise lettuce, green beans, cherry tomatoes, fingerling potatoes, beets, olives and between your bowls. Top with the fried artichokes and drizzle with the vinaigrette. Bon appétit!