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Spring Niçoise Salad

Although we all may be experiencing a bit of cabin fever at the moment, don't forget that we are entering one of the best seasons (in my book)... SPRING!

With the daffodils beginning to peek out, the birds chirping again, and being able to walk outside without having the air hurt my face, I don’t know what I am more excited about! I am also most definitely pumped about all of the produce that is coming into season. This week's PIP box is full of so many bright colors and flavors!

In light of many travel plans having to be cancelled, and in an effort to tie in most of the ingredients in this week’s box, I decided to transport us all to the south of France and recreate a rather famous French dish called a niçoise salad. It's perfect for a weekend brunch, weeknight dinner or leftover for lunch the next day. It actually originated as a way to use what was available at the markets, so feel free to use whatever is around your house plus the items in the box!

The true star of this recipe is the homemade mustard dill vinaigrette. This recipe may look super fancy, however it couldn’t be easier to make! Social distancing can still involve making yummy foods at home to enjoy! And while we'd love to be preparing this to share with friends, use it as a chance to turn this Friday evening into a special night in.

Springtime Niçoise Salad

Serves: 4

Nutrient Profile:

Excellent Source of Protein

Dense in C, A, K, E and B Vitamins

Excellent Source of Omega 3 fatty acids.

Rich in Soluble and Insoluble Fiber

Rich in Iron.

Incredibly Rich in Phytochemicals like Beta-Carotene and Lutein and Zeaxanthin


½ lb. PIP red skinned potatoes, washed and cut in half

1 bunch PIP asparagus, ends trimmed

1 large PIP carrot, peeled into ribbons

⅔ C PIP snow peas

1 PIP cucumber, thinly sliced into coins

3 PIP roma tomatoes, sliced thinly

4 cups fresh chopped PIP lettuce greens, washed and chopped

6 PIP radishes thinly sliced or quartered

¼ C red onion, sliced

1/2 cup green olives, pitted

½ PIP red bell pepper, sliced thinly

4 oz smoked salmon, thinly sliced

4 eggs, soft-boiled, sliced in half


2 tsp. dijon mustard

1/3 cup extra virgin olive oil (EVOO)

1 Tbsp + 1 tsp. chopped fresh dill

1 garlic clove, grated

juice + zest of one lemon

kosher salt and black pepper


1. To make the dressing:

Combine the olive oil, dijon mustard, fresh dill, lemon juice + zest, tossing to combine. Mix in the lemon juice, mustard and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed.

2. To make the salad:

Cooked Ingredients:

Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and toss in olive oil, salt & pepper. Roast for 20-25 min or until golden brown and crispy.

Place asparagus on a baking sheet, toss in olive oil, salt & pepper. Roast for 15-20 min or until tender.

Option to roast the slices of smoked salmon for 12 minutes until crispy and golden brown.

Soft boiled eggs:

Add 2 inches of water to a small saucepan, cover and bring to a boil over high heat. Once boiling, add the eggs, making sure to cover in a single layer in the bottom of the pan. Replace the lid and let it continue to boil for six minutes. Remove the eggs from the pot and place them in an ice water bath. Peel, slice and enjoy!

Raw Ingredients:

While these items are cooking, make a bed of the salad greens on a platter. Prepare and arrange the tomatoes, cucumbers, olives, peppers, carrots, radishes, red onion and snow peas on top.

Once the cooked ingredients are ready, arrange on top of the bed of greens.

Drizzle the dressing over the salad. Top with more fresh dill. Serve slightly warm or at room temp.

Show us how you're getting creative in your kitchen with this week's box and some extra time at home! Tag us @perfectlyimperfectproduce and we'll share your creations with our community to inspire them with your dishes!

Have a great weekend friends! Stay home, stay safe, stay healthy.

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