Description
Pierogi Niçoise Salad is a delightful fusion dish combining the classic French Niçoise salad with crispy, golden pan-fried pierogies. This unique recipe offers a vibrant medley of flavors and textures, featuring mixed greens, blanched green beans, cherry tomatoes, Kalamata olives, hard-boiled eggs, and a zesty Dijon vinaigrette. Perfect for a hearty lunch or light dinner, this salad is easy to prepare and can be made vegetarian by using cheese pierogies and skipping any added fish.
Ingredients
Scale
Main Ingredients
- 1 (16 oz) package frozen pierogies (potato & cheese or similar)
- 4 cups mixed greens or baby arugula
- 8 oz green beans, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives
- 2 hard-boiled eggs, halved or quartered
- 1 small red onion, thinly sliced
- 2 tablespoons capers (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for cooking pierogies)
Dijon Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Blanch Green Beans: Bring a small pot of water to a boil. Add the trimmed green beans and blanch them for 2–3 minutes until they are just tender and bright green. Drain immediately and rinse with cold water to halt the cooking process. Set aside.
- Cook Pierogies: Prepare the pierogies according to package instructions. For the best texture, heat 1 tablespoon of olive oil in a skillet over medium heat and pan-fry the pierogies for 3–4 minutes per side until they are golden brown and crispy. Remove from heat and keep warm.
- Make the Dijon Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until the mixture is well emulsified and smooth.
- Assemble the Salad: Arrange the mixed greens or baby arugula on a large platter or individual serving plates. Top the greens with the cooked pierogies, blanched green beans, halved cherry tomatoes, Kalamata olives, thinly sliced red onion, capers (if using), and the halved or quartered hard-boiled eggs.
- Dress and Serve: Drizzle the salad generously with the prepared Dijon vinaigrette. Season with additional salt and black pepper according to taste. Serve immediately to enjoy the crisp textures and fresh flavors.
Notes
- This fusion salad is perfect for a hearty lunch or a light dinner.
- Add canned tuna or grilled salmon for an extra boost of protein.
- If pierogies are unavailable, substitute with roasted potatoes for a similar comfort food element.
- For a vegetarian option, use cheese pierogies and omit any added fish.
- Be careful not to overcook the green beans; they should remain crisp-tender and vibrant green.
