Roasting the potatoes and green beans adds a new layer of flavor to this hearty Niçoise Salad. A creamy cashew dressing provides a rich finish. To make this soy free, use coconut aminos instead of tamari.
Roasted Niçoise Salad with Cashew Goddess Dressing
- 1 pound small new potatoes, halved or cut into 1/2-inch pieces
- 8 ounces green beans, steamed
- 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 cup cherry or grape tomatoes, halved lengthwise
- 1/3 cup cashews
- 2 scallions, chopped
- 1 garlic clove, crushed
- 3 tablespoons chopped fresh parsley
- 1/2 cup plain unsweetened almond milk
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon wheat-free tamari
- 1/2 teaspoon salt
- 1/3 cup kalamata olives, pitted and halved
- Torn butter lettuce leaves, to serve
Preheat the oven to 425°F. Arrange the potatoes on a lightly oiled baking pan and spray with a little cooking spray. Season to taste with salt and pepper and roast until just softened and lightly browned, turning once, about 25 minutes. Add the steamed green beans, chickpeas, and tomatoes. Season with salt and pepper, and spray with a little cooking spray. Return to the oven for 15 minutes.
While the vegetables are roasting, make the dress- ing. Grind the cashews in a high-speed blender. If you don’t have a high-speed blender, you can use a food processor but the dressing won’t be as smooth. Add the scallions, garlic, and parsley. Pulse to mince. Add the almond milk, tahini, vinegar, lemon juice, tamari, and salt to taste; process until smooth. Set aside.
When the vegetables are roasted, remove from the oven and allow to cool to room temperature.
To serve, arrange the lettuce leaves onto four serving plates. Arrange the vegetables on top and drizzle each salad with some of the dressing. Serve immediately.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.