Niçoise Salad with Brie en Croûte and Mustard Vinaigrette
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Ingredients & Equipment
What we send
- 2puff pastry squares
- 4 ouncesharicots verts
- 2rounds Brie cheeses
- 1 tablespoonsliced almonds
- 1 ouncered radishes
- 1/4 pintgrape tomatoes
- 3 tablespoonsNiçoise olives
- 3 ouncesbaby arugula
- 1 tablespoonwhite wine vinegar
- 1/2 tablespoonwhole-grain mustard
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheets
- Tree Nuts
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.
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.
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.
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.
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.
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!