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. 

Martha Stewart Living, December 2019


Credit: Chris Simpson

Recipe Summary

40 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

1 Ratings
  • 5 star values: 1
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Rating: 5.0 stars
This is a really pretty salad and tasted very good. A really different winter salad, this is worth making.