Description
Pierogi Niçoise Salad is a creative fusion dish combining tender, golden-browned potato and cheese pierogi with classic Niçoise salad ingredients like green beans, cherry tomatoes, Kalamata olives, hard-boiled eggs, and a tangy Dijon vinaigrette. This warm, hearty salad offers a delightful blend of Eastern European comfort food and French-inspired freshness, perfect for a satisfying main course served slightly warm or at room temperature.
Ingredients
Scale
Pierogi and Salad
- 1 (16-ounce) package potato and cheese pierogi
- 4 cups mixed salad greens
- 1 cup green beans, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- 2 hard-boiled eggs, quartered
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the green beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until just tender. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
- Sauté the pierogi: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the potato and cheese pierogi and cook for 6–8 minutes, turning occasionally, until they are golden brown and heated through.
- Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Assemble the salad: On a large platter or in a big bowl, arrange the mixed salad greens, halved cherry tomatoes, cooked green beans, Kalamata olives, sliced red onion, and quartered hard-boiled eggs.
- Add the pierogi and dressing: Top the salad with the warm sautéed pierogi. Drizzle the prepared dressing over the top just before serving. Season with additional salt and pepper as needed.
Notes
- For variety, substitute potato and cheese pierogi with mushroom or sauerkraut pierogi to add different flavor profiles.
- This salad is best served slightly warm or at room temperature to fully enjoy the combination of warm pierogi and fresh salad elements.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Fusion, Eastern European, French
