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Vegan Niçoise Watermelon Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 


Course: Salad
Servings: 4
Ingredients
For the Watermelon Tuna
  • 2 tablespoons extra-virgin olive oil
  • 4 3-inch squares seedless watermelon, approximately 1-inch thick
For the classic vinaigrette
  • 1 tablespoon finely minced shallot
  • 1 clove garlic finely minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste
For the Niçoise Salad
  • 1 head butter or Bibb lettuce
  • 1 cup haricot verts, raw or blanched
  • 1 -pint grape or cherry tomatoes, halved
  • 1/2 cup pitted Niçoise olives
  • 6 small radishes, thinly sliced
  • 1 cup cooked Cannellini beans
  • 1 seedless Persian cucumber, thinly sliced
  • 1/4 cup fresh basil, roughly chopped
Instructions
1. For the seared watermelon tuna, into a medium skillet over high heat, add olive oil. When on the verge of smoking, carefully add watermelon, standing back to avoid being splattered. Cook watermelon slices, pressing firmly with a spatula to compress 2 to 3 minutes or until caramelized on one side. Flip and repeat on the other side.
2. For the classic vinaigrette, into a small bowl, add all ingredients whisk, slowly streaming in oil last to emulsify.
3. For the Niçoise salad, lay down a base of roughly torn or lightly chopped lettuce on a large serving platter and arrange green beans, tomatoes, olives, radishes, beans, and cucumber in rows. Top with seared watermelon tuna, drizzle with vinaigrette, and top with basil. Serve immediately.