A Niçoise Salad Reimagined for Spring with California Avocados, Crab, and Mustard Vinaigrette
Swap out the tuna for some flaky Dungeness crab in this California twist on the classic niçoise salad.
Serves4
Prep35 minutes
Cook40 minutes
When mustard flowers turn the hills of Napa and Sonoma a vibrant shade of yellow, it’s a sure sign that spring has come to California Wine Country. This is the time of year to celebrate the fresh flavors of spring, and all we want are bright, flavorful meals we can eat outside.
Spring also marks the beginning of California Avocado season. Grown responsibly in the Golden State, California Avocados are available from spring through late summer or early fall, corresponding perfectly with alfresco season. The fact that they’re local to California makes a big difference in quality and taste: The trifecta of rich soil, fresh breezes, and the friendly California sun creates sublime weather conditions to foster the growth of the superfood.
The traditional French recipe for Niçoise salad includes lettuce, tomatoes, green beans, tuna, anchovies, olives, and eggs. In this spring-inspired take, California Avocados and lump crab meat add decadent flavor and texture to the classic dish balanced by a zingy Dijon mustard vinaigrette.
California Avocados, Two Ways
Here, ripe California Avocados are used in two ways: mixed with lump crab meat in place of traditional tuna, as well as tossed in vinaigrette with little gem lettuces. When the salad is assembled, the creamy superfood balances the crunch of the lettuce while its rich flavor complements the sweet crab meat. Potatoes, green beans, olives, and hard-boiled eggs round out the salad, making a satisfying, spring-forward meal.
Make it easy on yourself by prepping most of the salad components ahead. A day or two before, make the vinaigrette and cook the green beans and potatoes, then refrigerate everything until needed. When cooking the potatoes, aim for getting them soft enough so that they feel like a ripe California Avocado when pressed.
To serve up the salad, have all the components ready to go before slicing the California Avocado and mixing and seasoning the crab. For the best-looking plate, save a few slices of the superfood to put on top.
Before You Cook…
Niçoise Salad with Fresh California Avocado Recipe
Swap out the tuna for some flaky Dungeness crab in this California twist on the classic niçoise salad.
Prep time 35 minutes
Cook time 40 minutes
Serves 4
Nutritional Info
Ingredients
For the vinaigrette:
- 1 small clove
garlic
- 1
anchovy fillet (optional)
- 1 tablespoon
red wine vinegar
- 1 tablespoon
Dijon mustard
- 1/2 teaspoon
kosher salt
Freshly ground black pepper to taste
- 1/2 cup
extra-virgin olive oil
For the salad:
- 2
large eggs
- 8 ounces
small red or yellow potatoes (4 to 5, about 2 inches wide)
Kosher salt to taste
- 4 ounces
French green beans (haricots verts)
- 2
ripe but firm medium California Avocados (about 6 ounces each)
- 4 cups
chopped little gem lettuce or other tender salad greens
Freshly ground black pepper to taste
- 1 cup
cherry or grape tomatoes
- 1/3 cup
Niçoise olives, pitted if desired
- 8 ounces
lump crab meat
- 1 small bunch
fresh chives
- 2 tablespoons
mayonnaise
- 1/2
medium lemon
Instructions
Make the vinaigrette:
Mince 1 small garlic clove and 1 anchovy fillet if using and place in a small bowl. Add 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and a few grinds black pepper, and whisk to combine. While whisking, drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. (Alternatively, place all the ingredients in a jar and shake until emulsified.)
Make the salad:
Place 2 large eggs in a medium saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Meanwhile, fill a small bowl with ice water.
Drain and transfer the eggs to the ice water. Place the potatoes in the same pan and cover with at least an inch of cold water. Add a generous amount of kosher salt and bring to a boil over medium-high heat. Reduce the heat as needed to maintain a lively simmer and cook until the potatoes are knife tender, 16 to 19 minutes. Meanwhile, remove the eggs from the water and peel. Trim the stem ends from 4 ounces French green beans.
Transfer the potatoes with a slotted spoon to a cutting board. Bring the water back to a boil over medium-high heat and add the green beans. Cook until bright green and slightly soft yet still crisp, 3 to 4 minutes. Drain the green beans in a strainer, rinse under cold running water, and set aside to drain.
When ready to serve, halve, pit, and peel 2 medium California Avocados. Cut into 1/2-inch pieces. Add half the California Avocado pieces, 4 cups chopped little gem lettuce, and 2 tablespoons of the vinaigrette to a large bowl. Season with a pinch of kosher salt and a few grinds black pepper, and gently toss to combine, doing your best to keep the California Avocado pieces intact. Transfer to a serving platter and arrange into an even layer. (Alternatively, compose the salads on 4 individual plates.)
Cut each potato into 4 wedges (it’s okay if they’re still warm in the center). Add the potatoes, green beans, 1 tablespoon of the vinaigrette, and a pinch of kosher salt to the same bowl and gently toss until coated. Arrange on one half of the serving platter over the lettuce and California Avocado.
Halve 1 cup cherry or grape tomatoes. Add the tomatoes, 1/3 cup Niçoise olives, 1 teaspoon of the vinaigrette, and a pinch of kosher salt to the same bowl and gently toss to coat. Arrange on the other half of the platter.
Place 8 ounces lump crab meat in the same bowl and pick through for any shells, discarding them. Finely chop 1 small bunch fresh chives until you have about 2 tablespoons. Add 1 tablespoon of the chives, the remaining California Avocado pieces, 1 tablespoon of the vinaigrette, 2 tablespoons mayonnaise, and the juice from 1/2 a medium lemon (about 1 tablespoon) to the bowl. Gently toss until the California Avocado and crab are evenly combined. Taste and season with kosher salt as needed. Make space in the center of the salad and place the crab in the space.
Cut the eggs into 4 wedges each. Arrange the wedges around the salad and drizzle with a little of the vinaigrette. Sprinkle with the remaining 1 tablespoon chives.
Recipe Notes
Purchasing crab: Lump crab meat comes packed in small tubs and is often found near smoked salmon in the seafood section of the grocery store. If lump crab meat is hard to find, crab claw meat is a good alternative. Keep refrigerated until right before using.
Chive substitute: 2 thinly sliced scallions can be substituted for the chives.
Salad green options: 4 cups bite-sized escarole, romaine, spring mix, or frisée can be used in place of the little gem lettuce.
Olives: If using unpitted olives, be careful of the pits when eating.
Make ahead: The vinaigrette can be made up to 5 days ahead and refrigerated. Rewhisk before using. The potatoes, eggs, and green beans can all be cooked up to 1 day ahead and refrigerated in separate containers. Cut and toss with vinaigrette right before serving.