+SF +GF +QP
Niçoise salad is a staple in French cuisine. It traditionally calls for greens, green beans, eggs and seafood. But here we’re going to keep the greens and instead, embellish this classic with a creamy coconut yogurt–basil dressing. I must admit that this remake stretches the original, but it does hold a few constants: green beans, cucumbers and olives. —MR
SERVES 2 TO 3
SALAD
½ cup (100 g) whole baby red potatoes
2 cups (200 g) halved green beans
4 cups (160 g) arugula
⅓ cup (35 g) sliced cucumber
Small handful Kalamata olives
2 tbsp (20 g) hemp seeds, for topping
Sea salt, for topping
⅓ cup (80 g) coconut yogurt
⅓ cup (8 g) chopped basil
Juice of 1 lemon
Drizzle of extra-virgin olive oil
1 tbsp (15 g) whole-grain mustard
1 tsp capers
Sea salt
FOR THE SALAD
Start by cooking the potatoes and green beans. Bring a large pot of water to boil, and add the potatoes and green beans. Cook for 10 minutes or until the vegetables are fork tender.
FOR THE DRESSING
In the meantime, make the dressing by adding all of the ingredients to a food processor or blender. Blend until smooth and creamy.
In a large bowl, toss together the remaining ingredients for the salad with the cooked potatoes and green beans, adding the dressing on top. Mix until the dressing has coated the entire salad. Serve on plates with a sprinkling of hemp seeds and a pinch of sea salt.