Food & Cooking Recipes Salad Recipes Roasted Carrot Nicoise 5.0 (1) 1 Review By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on December 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 40 mins Total Time: 55 mins Servings: 4 A healthy, easy, and super simple dinner, this vegetarian take on the classic Niçoise salad keeps the green beans, cherry tomatoes, olives, capers, and perfect hard-cooked egg but swaps the standard tuna for roasted carrots. It also makes a great office lunch to prep ahead on Sunday and enjoy throughout the week. Ingredients 1 pound carrots, peeled, halved, and cut into 1 ½-inch pieces ¼ cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon capers, rinsed 8 ounces haricots verts, trimmed and cut into 1 ½-inch pieces 4 large eggs 1 tablespoon red-wine vinegar 1 teaspoon Dijon mustard 2 hearts of romaine, chopped 1 pint cherry tomatoes, halved ½ cup small black olives, preferably Niçoise Directions Preheat oven to 400°F. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more. Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper. Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing. Rate it Print