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Niçoise Salad

Niçoise Salad with Brie en Croûte and Mustard Vinaigrette

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Recipe Details


Chef Liz turns her go-to party appetizer—a wheel of Brie wrapped and baked in puff pastry—into croutons (or as she calls them: “brie en croûte-ons!”). She tucks pieces of the mild, buttery cheese into squares of pastry, then bakes until puffy and golden. They top a salad of arugula, roasted haricots verts, and briny Niçoise olives. Sticking to the oh-so-French theme, she dresses everything with a Dijon and white wine vinaigrette.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 670
  • Protein 12g
  • Total Carb 36g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry squares
    puff pastry squares
  • haricots verts
    4 ounces
    haricots verts
  • rounds Brie cheeses
    rounds Brie cheeses
  • sliced almonds
    1 tablespoon
    sliced almonds
  • red radishes
    1 ounce
    red radishes
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • Niçoise olives
    3 tablespoons
    Niçoise olives
  • baby arugula
    3 ounces
    baby arugula
  • white wine vinegar
    1 tablespoon
    white wine vinegar
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheets


Cooking Steps

  1. Prepare haricots verts

    Prepare haricots verts

    Preheat oven to 425°F. Rinse all produce. Set puff pastry squares aside to soften at room temperature. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then halve crosswise. Line a baking sheet with parchment paper.

  2. Assemble Brie en croûte

    Assemble Brie en croûte

    Cut Brie rounds into quarters. Place puff pastry squares on a clean, dry surface; cut each into 4 squares. Arrange in a single layer on prepared sheet, spacing apart. Add 1 Brie piece to center of each puff pastry square, cut-side up. Bring corners of puff pastry up over Brie; pinch edges to seal and create a pyramid shape. Lightly brush with olive oil and sprinkle with pepper as desired.

  3. Bake Brie and roast haricots verts

    Bake Brie and roast haricots verts

    Bake Brie en croûte until puffed and golden brown, 10-12 minutes. Meanwhile, on a separate baking sheet, toss almonds and haricots verts with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer and roast (with Brie en croûte) until haricots verts are lightly browned and almonds are toasted, 6-8 minutes.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While haricots verts roast, thinly slice radishes into rounds, then stack and thinly slice into matchsticks. Quarter grape tomatoes. Halve olives. Pat arugula dry with paper towel.

  5. Make mustard vinaigrette

    Make mustard vinaigrette

    In a large bowl (big enough for the salad), whisk together white wine vinegar, mustard, ¼ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.

  6. Plate Niçoise salad

    Plate Niçoise salad

    Once roasted, add haricots verts and almonds to bowl with vinaigrette, along with radishes, grape tomatoes, olives (feel free to use less, if desired), and arugula. Toss to coat. Divide Niçoise salad between serving plates and top with Brie en croûte. Bon appétit!

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