Warm Niçoise-Style Salad

The Dirty Apron provides us with a way to infuse some extra personality into a classic dish.

  • By The Dirty Apron Cooking School & Delicatessen
  • June 15, 2015
  • Yield: 2 servings



50 g fine green beans

120 g fingerling potatoes

10 nicoise olives

1 shallot (thinly sliced)

8 red grape tomatoes

10 g toasted pine nuts

6 chive spears (sliced)

10 ml olive oil/vegetable oil



15 g grainy mustard

1 clove garlic (minced)

2 sprigs Italian parsley (chopped)

50 ml extra virgin olive oil

1/4 lemon (juiced)



Blanch the green beans and fingerling potatoes in boiling salted water. Refresh in cold ice water and set aside.

Cut the fingerling potatoes in half.

In a pan, sauté the potatoes in vegetable oil for 2 minutes; add the shallots and green beans and sauté for another minute. Add the tomatoes, dressing, chives, olives, and toasted pine nuts.

Season with salt and pepper. Toss the salad together and serve.


In a bowl, mix the mustard with the garlic and parsley; incorporate the olive oil a little bit at a time, then add the lemon juice. Season with salt and pepper.

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