In just 20 minutes, I can have this delicious Giada tangy escarole “niçoise” salad ready, and it’s always a crowd-pleaser. The ingredients are fresh and vibrant, with flavors like escarole, potatoes, and green beans taking center stage.

The texture is perfectly balanced, and the tangy flavor just makes it so satisfying. It’s great for lunch or a light dinner and super easy to pull together on busy days.

Recipe Ingredients

For the Dressing

• 2 tablespoons whole-grain mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• ½ teaspoon kosher salt

For the Salad

• 4 baby Yukon Gold potatoes (optional)
• ½ pound trimmed green beans
• ½ cup mixed pitted olives, halved
• 1 head of escarole or 4 Little Gems, trimmed and chopped
• ½ teaspoon kosher salt
• 4 hard-boiled eggs, halved
• 4 anchovy fillets (optional)
• Freshly ground black pepper
• Crumbled goat cheese (optional)

How To Make Giada tangy escarole “niçoise” salad

Make the Dressing

1. Whisk It Up: In a large bowl, whisk together the mustard, olive oil, vinegar, and salt. Think of this as the party where all the flavors become BFFs!
2. Set Some Aside: Scoop out 2 tablespoons of this deliciousness into a smaller bowl. You’ll use this later, so don’t skip this step!

Cook the Veggies

1. Boil the Potatoes: Add the potatoes to a saucepan, cover with cold water, and bring to a boil. Reduce the heat to a simmer and season with salt. Let those spuds cook for 5 minutes.
2. Add the Green Beans: Toss in the green beans and cook for another 3 minutes. When the potatoes are tender (but not mushy!), drain everything and rinse with cold water.
3. Dress the Potatoes: Halve the warm potatoes and toss them in the smaller bowl with the 2 tablespoons of dressing. Let them cool to room temperature—patience is a virtue here!
4. Add the Rest: Once cooled, add the green beans and olives to the potatoes. Toss everything together so it’s evenly coated. It’s like a little veggie party in a bowl!

Assemble the Salad

1. Dress the Escarole: In the large bowl with the remaining dressing, add the escarole and a pinch of salt. Toss until the greens are nicely coated—think of this as the escarole getting its spa day!
2. Build the Salad: Divide the dressed escarole among four plates. Top each plate with some of the veggie mixture, two egg halves, an anchovy (if you’re feeling fancy), a sprinkle of black pepper, and some goat cheese if you’re in the mood. Voilà! Your salad is ready to impress.

Recipe Tips

• Vegetarian Version: For a vegetarian twist, omit the tuna and add roasted chickpeas seasoned with garlic and paprika. This maintains the protein content while offering a meat-free alternative that’s just as satisfying.
• Crunchy Texture Addition: Add some crunch by tossing in chopped pistachios or almonds. This not only enhances the texture but also provides a delightful contrast to the soft escarole and creamy dressing.
• Spicy Kick: Incorporate a spicy kick by adding a pinch of red pepper flakes to the dressing. This subtle heat complements the tangy flavors and adds depth to the salad without overpowering it.
• Protein Variations: Swap the tuna for grilled shrimp or salmon for a different protein profile. Both options pair beautifully with the tangy escarole and creamy dressing, offering a fresh twist on the classic recipe.
• Vegan Option: Make it vegan by replacing the Parmesan cheese with nutritional yeast, which mimics the cheesy flavor. Also, ensure the dressing is free from animal products for a fully plant-based version.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Ligurian Fish Stew
• Giada Prosecco Float
• Giada Candied Pistachios