Purple Sweet Potato Nicoise
with Black Olive Vinaigrette
We took some liberties with the classic salad Niçoise, but worry not, this salad is worthy in its own right. Vibrant purple sweet potato and hearty chickpeas marry with traditional components like tomatoes and green beans for an unexpectedly harmonious medley. The entire salad is amped up by an intensely flavorful black olive vinaigrette. Bon appétit!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Purple Sweet Potato
1 can
Chickpeas
1 unit
Shallot
1 ounce
Black Olives
2 tablespoon
Sherry Vinegar
2 ounce
Mixed Greens
4 ounce
Green Beans
2 bunch
Grape Tomatoes
1 teaspoon
Herbes de Provence
1 unit
Cucumber
1 bunch
Parsley
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Peel and chop the purple sweet potato into ½-inch cubes. Toss the sweet potato on a baking sheet with 1 tablespoon olive oil, the herbes de Provence, and a pinch of salt and pepper. Roast for 20-25 minutes, until golden brown and very soft.
While the sweet potatoes roast, bring a medium pot of water to a boil with a pinch of salt.
Meanwhile, mince the olives and half the shallot. Make the black olive vinaigrette: in a small bowl, mix together the minced olives, minced shallot, 2 tablespoons sherry vinegar, 2 tablespoons olive oil, and a large pinch of salt and pepper.
Trim and cut the green beans into 2-inch pieces, then place in the boiling water for 2-3 minutes, until crisp-tender. Drain and rinse under cold water.
Halve the grape tomatoes. Pick the parsley leaves. Drain and rinse the chickpeas. Peel and dice the cucumber.
Plate a mound of greens, then assemble the salad with chickpeas, parsley leaves, sweet potato, grape tomatoes, cucumber, and green beans in rows. Drizzle with the black olive vinaigrette and enjoy!
