Description
A vibrant fusion dish that combines crispy golden pierogi with the freshness of a classic Niçoise salad, creating a hearty yet refreshing meal full of textures and flavors.
Ingredients
Scale
- 12 potato and cheese pierogi
- 4 cups mixed greens
- 1 cup green beans, trimmed and blanched
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 2 large hard-boiled eggs, quartered
- 1/4 small red onion, thinly sliced
- 1 small can tuna, drained (optional)
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium heat with a drizzle of olive oil.
- In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
- Bring a small saucepan of water to boil, blanch green beans for 2 minutes, then shock in ice water. Hard-boil eggs for 10 minutes, cool, and quarter them.
- Arrange mixed greens on a platter, then layer green beans, cherry tomatoes, olives, onion slices, and optional tuna.
- Pan-fry pierogi in the skillet until golden brown and crisp on both sides, about 4–5 minutes per side.
- Place warm pierogi on the salad, drizzle with vinaigrette, and sprinkle parsley over the top.
- Serve immediately while pierogi are still warm.
Notes
- Use day-old pierogi for extra crispiness when pan-fried.
- Chill the salad plate before serving for a restaurant-style experience.
- Always add vinaigrette just before serving to keep the greens lively.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 125mg