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A Lovely Kinda-Niçoise Salad + Giveaway

by Kristina Gill

I’ve resisted my urge to become a BBQ expert this summer and instead I’ve gone on a salad kick! My salads range from the simplest undressed green salad to more elaborate salads, such as the farro salad we shared with you here, the burrata salad we shared here, or the Vietnamese chicken salad we shared here. Next up on my list is Hetty McKinnon’s Kinda-Niçoise with Fried Green Beans, Roasted Kale, Lentils, Steamed Eggs, and Caper Mayo. It comes from Hetty’s most recent book Neighborhood, which is all about hearty salads and other plant-based recipes, and we are lucky to have three copies to give away to our readers! To enter the contest, leave a comment below with an answer to this question: What is the best salad you’ve ever eaten? Deadline for entry is the end of the day on Sunday, August 20th, 2017. —Kristina

Why Hetty loves this salad: Salade niçoise is a classic, and with good reason. It is effortlessly rustic and sophisticated at the same time, brimming with delicate French beans and potatoes that are enlivened by the saltiness of anchovies and olives. My vegetarian niçoise is inspired by this Provencal classic, bringing the seasonal produce in the form of kale, green beans, tomatoes, and radishes, but veers left-of-center with a bold caper-laced mayonnaise. French Puy lentils, so abundant at Provencal markets, makes this salad full-bodied and intensely satisfying. A niçoise is not complete without egg — steamed eggs in fact! Steaming your eggs, much like you would vegetables, results in softer, silkier eggs — the steam cooks your eggs gently, delivering a tender egg white and creamier yolk.

{Photography by Luisa Brimble}

Neighborhood by Hetty McKinnon

About Hetty: Hetty McKinnon is an Australian-born food entrepreneur with an enduring love of vegetables, salads, and a strong passion for sharing these meals with family, friends, and neighbors. McKinnon is the author of two cookbooks — Community and Neighborhood — and is the owner of Arthur Street Kitchen, a members-only salad club where she delivers salads by bike and on foot to neighborhoods throughout Brooklyn. She also writes food articles for House & Garden magazine, Alphabet Family Journal, The Design Files, and The Planthunter. She lives in Brooklyn with her husband, Ross, and their three children: Scout, Dash, and Huck. Find Hetty on Instagram here, and on Twitter here.

Hetty McKinnon with her husband and children.

A street corner from Hetty McKinnon’s Brooklyn neighborhood.

Fresh produce from Hetty’s neighborhood markets.

Hetty McKinnon’s Kinda-Niçoise salad


Kinda-Niçoise with Fried Green Beans, Roasted Kale, Lentils, Steamed Eggs, and Caper Mayo

There is much to love about a classic salade niçoise. As with many rustic French salads, niçoise traditionally brims with the freshest local produce — olives, oil-cured tuna, anchovies, and tender green beans. My version celebrates the traditional salty, acidic, green-ness of a classic niçoise, bringing in unbelievably soft, silky steamed eggs as my protein component. Steaming eggs is a nifty little trick I learned from my friend Elham Abi-Ghanem, the best egg cook I know!

Gluten-Free | Serves 4-6


  • For the Salad:
  • 6 large eggs, at room temperature
  • 1 cup (200 g) puy lentils, rinsed (or another variety)
  • 2–3 tablespoons extra-virgin olive oil
  • ⅓ lb (150 g) green beans, trimmed and halved
  • 1 bunch of kale leaves, washed thoroughly, central stems removed, leaves torn
  • ½ cup basil leaves, torn
  • ½ cup flat-leaf parsley leaves
  • 1 tablespoon tarragon leaves
  • ½ small red onion, very finely sliced
  • 3 radishes (about ¼ lb; 100 g), very finely sliced
  • ½ lb (200 g) cherry tomatoes, halved
  • ½ cup pitted black olives (any variety), torn
  • 2 teaspoons red wine vinegar
  • Sea salt and black pepper
  • For the Caper Mayonnaise:
  • 1 cup (250 g) whole-egg mayonnaise
  • ½ cup (125 g) natural yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon salted capers, rinsed and roughly chopped
  • Squeeze of lemon juice
  • 1 small garlic clove, very finely chopped
  • Sea salt and black pepper



To make the salad: Fill a saucepan with water to a depth of 1 in (3 cm) and sit a steamer basket on the top. Place the eggs in the steamer basket, cover with a lid, and bring the water to a boil. Steam the eggs for around 5 minutes for soft-boiled, 7 minutes for medium, or around 9 minutes for hard-boiled. (Of course, the amount of time will depend on the size of your eggs, so you may have to try this a few times to get it perfect for you!) When ready, immediately cool under cold running water.


Add the lentils to a saucepan of salted water, bring to a boil, and cook for 20–25 minutes until just tender. Drain.


In a large frying pan, add 1 tablespoon of olive oil and fry the green beans for 3–4 minutes until they are just tender and are starting to char. Remove the beans from the pan and add another tablespoon of oil, then add the kale and cook for a few minutes until wilted and starting to color.


Combine the beans, kale, and herbs with the red onion, radishes, tomatoes, olives, and lentils. Pour over the red wine vinegar, drizzle with some olive oil, and season with salt and pepper. To serve, pile the salad on a serving dish and drizzle the caper mayo over the top. Peel the eggs, then break up or slice them and place over the salad, finishing with a few good grinds of pepper.


To make the caper mayonnaise, whisk together the mayonnaise, yogurt, and olive oil until well combined. Stir in the capers, lemon juice, and garlic, and season with pepper and a little salt to taste (you shouldn’t need much salt as the capers will already make this quite salty).

From Neighborhood by Hetty McKinnon © 2016 by Hetty McKinnon. Photography © 2016 by Luisa Brimble. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO

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