Veggie Niçoise Salad With Red Curry Green Beans Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy.
• STEP 2.In a small bowl, whisk together the red curry paste, soy sauce, lime juice, and honey. Set aside.
• STEP 3.Heat a large skillet over medium heat and add the green beans. Cook for 5 minutes, or until they start to soften. Add the red curry sauce and cook for an additional 2-3 minutes, until the beans are tender and coated in the sauce.
• STEP 4.In a large bowl, combine the mixed greens, roasted potatoes, cherry tomatoes, olives, and hard-boiled eggs. Toss with the lemon vinaigrette.
• STEP 5.Divide the salad among plates and top with the red curry green beans. Serve immediately.

Cooking Tips

• Make sure to toss the potatoes halfway through cooking to ensure even browning.
• If you prefer a milder curry flavor, reduce the amount of red curry paste.
• To save time, you can use canned green beans instead of fresh.

Storage and Serving

• This salad is best served immediately to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve, you can enjoy the salad as is or add some grilled tofu or chicken for extra protein.