Lamb Chop Niçoise Salad
with Green Beans, Potatoes, Tomatoes, Olives & Garlic Bread
- Milk
- Soy
- Wheat
Our French-inspired twist on salade Niçoise swaps in steak, pan-seared with herbes de Provence, for the traditional tuna. It’s set atop a salad of tender garlic butter potatoes, green beans, grape tomatoes, and olives tossed with a tangy Dijon–white wine vinaigrette. Buttery garlic bread completes this bistro-style feast that brings Provençal flavors to your plate.
Ingredients
6 ounce
Green Beans
1 unit
Baby Lettuce
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
White Wine Vinegar
1 tablespoon
Herbes de Provence
15 ounce
Lamb Chops
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Green Olives
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Cut potatoes into 1-inch pieces.
Place potatoes and half the garlic herb butter in a medium microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Remove plastic wrap.
While potatoes cook, trim green beans if necessary; halve widthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Roughly chop olives.
Once potatoes are done, place green beans in a second medium microwave-safe bowl. Cover tightly with plastic wrap. Microwave until tender, 2-3 minutes.
Pat steak* dry with paper towels and season with half the herbes de Provence (you’ll use the rest in the next step), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
Transfer to a cutting board to rest.
Halve and toast baguette. Spread cut sides with remaining garlic herb butter. Halve each piece on a diagonal.
In a large bowl, whisk together vinegar, mustard, remaining herbes de Provence, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
To bowl with dressing, add lettuce, potatoes, green beans, tomatoes, and olives; toss to combine.
Thinly slice steak against the grain.
Divide salad between plates and top with steak. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: A unique, colorful salad with quality lamb chops that cooked up perfectly and made the house smell wonderful 🍲.
- Ease of prep: Fun to put together, this recipe was a hit from start to finish.
