Description
A delightful fusion twist on the classic Niçoise salad, this Pierogi Niçoise Salad features savory potato and cheese pierogi alongside traditional salad ingredients, all drizzled with a flavorful Dijon vinaigrette. Perfect for a satisfying and hearty main course.
Ingredients
Scale
Pierogi:
- 12 potato and cheese pierogi (fresh or frozen)
- 1 tablespoon olive oil (for frying)
Salad:
- 8 oz green beans (trimmed)
- 4 large eggs
- 2 cups cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted)
- 1/4 small red onion (thinly sliced)
- 5 oz baby arugula or mixed greens
- 1 (5 oz) can tuna (drained and flaked)
- Salt and black pepper to taste
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables and Eggs: Boil green beans until tender-crisp, then transfer to an ice bath. Boil eggs, cool, peel, and quarter.
- Cook Pierogi: Boil or sauté pierogi until golden and crispy.
- Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Assemble Salad: Arrange arugula, beans, tomatoes, olives, onion, eggs, tuna, and pierogi on a platter. Drizzle with dressing.
Notes
- For a vegetarian version, skip the tuna and add extra olives or capers.
- You can also use mini pierogi for easier serving.
- This twist on a classic Niçoise makes a hearty main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: French-Polish Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg
