Admiral's Table

Niçoise-Inspired Salad with Roasted Carrots & Mushrooms (No Potatoes or Tuna)

This fresh, lighter take on the classic Niçoise salad swaps the traditional potatoes for beautifully roasted carrots, bringing a touch of sweetness and color while keeping things lower in carbs. Instead of tuna, hearty roasted mushrooms take center stage, offering a savory depth that makes this salad satisfying but still light enough to enjoy as a side or a wholesome main dish. It’s the perfect modern twist on a French favorite — simple, elegant, and full of flavor from galley to gourmet.

Ingredients

• 2 cups butter lettuce or mixed greens
• ½ cup cherry tomatoes, halved
• ½ cup asparagus or green beans, blanched and cut into 1–2 inch pieces
• ½ cup cucumber, sliced
• 2 medium carrots, large diced
• ½ cup whole mushrooms (cremini or button)
• 2 hard-boiled eggs, quartered
• 8–10 small Kalamata or Niçoise olives
• 2–3 anchovy fillets (optional, for authentic flavor)
• 3 tbsp olive oil (divided)
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Optional: fresh herbs (parsley, tarragon, or basil)

Instructions

1. Preheat oven: to 400°F (200°C).
2. Roast carrots: Toss diced carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
3. Roast mushrooms: Toss whole mushrooms with 1 tbsp olive oil, salt, and pepper. Add to the baking sheet during the last 10–12 minutes of roasting, until golden and slightly crisp on the edges.
4. Make dressing: In a small bowl, whisk 1 tbsp olive oil, red wine vinegar or lemon juice, Dijon mustard, salt, and pepper until combined.
5. Assemble salad: Arrange butter lettuce on a serving platter. Add roasted carrots, roasted mushrooms, cherry tomatoes, cucumber, asparagus or green beans, olives, and anchovies (if using). Top with quartered eggs.
6. Dress and serve: Drizzle with the dressing and garnish with fresh herbs. Serve warm or at room temperature.

Chef’s Tips

• Roast ahead: The carrots and mushrooms can be roasted a day in advance for easy prep.
• Add crunch: Sprinkle toasted pine nuts or crushed pistachios for texture.
• Optional protein: Add grilled chicken, shrimp, or salmon for a heartier meal.

From Galley to Gourmet — bringing classic inspiration to modern, balanced cooking.