Winter Niçoise Salad is a seasonal, vegetarian take on the classic French salad. Featuring sunchokes (Jerusalem artichokes), jammy hard‑boiled eggs, green beans, and briny olives, this version is comforting yet bright. It’s easy to customize and relies on simple pantry ingredients for the dressing.
The classic Salade Niçoise, as noted by chefs and food historians, typically includes:
- Green beans
- Tomatoes
- Lettuce or salad greens
- Potatoes
- Tuna
- Olives
- Hard‑boiled eggs
- Anchovies
- Fresh herbs
- French vinaigrette
For this winter-friendly variation I chose vegetarian and seasonal ingredients. I skipped out‑of‑season tomatoes and swapped regular potatoes for roasted sunchokes for a nutty, starchy alternative. The dressing is a simple pantry vinaigrette inspired by French technique—easy to whisk together and easy to adjust. If you prefer a mustard‑forward dressing, you can substitute your favorite mustard vinaigrette.
Although the recipe includes several components, none are difficult. The greens and olives are ready straight from their containers, while the green beans can be steamed and the eggs cooked to jammy doneness while the sunchokes roast. The result is an elegant, hearty salad that works well for weeknight meals or a dinner party centerpiece.
For other vibrant salads, try Mediterranean Dense Bean Salad, Marry Me Chickpea Salad, or Asparagus Caesar Salad.
Winter Niçoise Salad
Ingredients
Roasted Sunchokes
- 1/2 Lb Sunchokes (Jerusalem Artichokes)
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt
- Black Pepper to taste
Vinaigrette (will likely make more than you need)
- 1/3 Cup Extra Virgin Olive Oil
- 2 Tbsp Freshly‑Squeezed Lemon Juice or more, to taste
- 1/2 Tbsp Dijon Mustard
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Salt or more, to taste
- Black Pepper to taste
The Rest of the Salad
- 1/2 Lb Haricots Verts (Green Beans) trimmed
- 4 Eggs
- 1 Cup Green or Castelvetrano Olives
- 6 Cups Mesclun Greens
Instructions
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Preheat the oven to 425°F. Scrub the sunchokes to remove any dirt, dry them, and cut in half. Toss with olive oil, salt, and black pepper.
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Spread the sunchokes on a parchment‑lined baking sheet and roast 20–25 minutes, stirring once, until browned and fork‑tender but not mushy.
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Steam the haricots verts for 5–7 minutes until tender‑crisp. Microwave steamable green beans can be used if labeled for that method.
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Bring a pot of water to a boil, gently add the eggs, and boil 7 minutes for jammy yolks. Transfer to an ice bath, peel, and halve or quarter.
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Drain the olives and set aside.
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Whisk the vinaigrette ingredients together in a bowl, taste, and adjust seasoning.
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On a large platter or in a bowl, arrange the mesclun greens, then layer the green beans, roasted sunchokes, eggs, and olives. Drizzle with vinaigrette or serve it on the side.
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Enjoy.
Notes
Nutrition
| Carbohydrates: 18 g
| Protein: 3 g
| Fat: 27 g
https://wellandfull.com/2025/02/winter-nicoise-salad-w-sunchokes-vegetarian/
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Winter Niçoise Salad FAQs
Why is it called Salade Niçoise?
Niçoise means “from Nice,” the coastal city in southeastern France where the salad originated. The region’s Mediterranean influence explains common ingredients like tomatoes, anchovies, and tuna in traditional versions.
How do you pronounce Niçoise salad?
Pronounced nee‑SWAZ. The cedilla (ç) under the “c” softens the consonant so it sounds like an “s.”
Did Julia Child invent the Niçoise salad?
No. The salad predates Julia Child; an early written recipe appears in the early 20th century. Julia Child did, however, popularize many French dishes with English‑speaking audiences.
What are Jerusalem artichokes / sunchokes?
Sunchokes (Helianthus tuberosus) are tubers from a sunflower‑family plant. They resemble small, knobbly potatoes or ginger roots and bring a sweet, nutty, earthy flavor when roasted.
What do sunchokes taste like?
They have a nutty, mildly sweet and earthy flavor—somewhere between potato, beet, and radish in character.
How much fiber is in sunchokes?
Sunchokes are high in inulin, a fermentable fiber. About 1 cup contains roughly 2.4 g of fiber, but the inulin can cause gas or bloating in sensitive people. If you’re unsure how you’ll tolerate them, start with a smaller portion or substitute regular potatoes.
P.S.
For more plant‑forward recipes and seasonal inspiration, follow along on social platforms and tag #wellandfull if you make this salad—I love seeing how people adapt recipes.