Description
A vibrant and hearty Pierogi Niçoise Salad combining tender pierogies, sautéed kielbasa, fresh vegetables, and a tangy homemade dressing. This recipe blends Eastern European flavors with the classic Niçoise salad concept for a unique and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 2 fully cooked Kielbasa sausages
- 6-8 Mrs. T’s Garlic and Parmesan Pierogies
- 1 cup Birds Eye Green Beans
- 2 cups spring mix lettuce
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives
- 2 soft-boiled eggs
Dressing Ingredients
- ½ cup Daisy Sour Cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons lemon juice
- ¼ cup olive oil
- Salt and black pepper to taste
- Water, splash as needed
- 2 tablespoons olive oil (for sautéing)
Instructions
- Make the Dressing: In a small bowl, whisk together sour cream, Dijon mustard, fresh tarragon, lemon juice, olive oil, salt, and black pepper until smooth. Add a splash of water if the dressing is too thick. Refrigerate until ready to serve.
- Prepare the Sausages: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Slice the kielbasa sausages and sauté them for about 5 minutes, turning occasionally until they are lightly browned on each side. Remove from the pan and set aside.
- Cook the Pierogies: In the same skillet, add the pierogies and cook according to package directions, usually until golden brown and heated through, about 5-7 minutes.
- Prepare the Eggs: Soft-boil the eggs by cooking them in boiling water for 8-9 minutes. Immediately transfer to an ice bath to cool, then peel and halve the eggs. Set aside.
- Steam the Green Beans: Steam the green beans according to package instructions until tender but still crisp, about 4-5 minutes. Drain and set aside.
- Assemble the Salad: On a large platter or individual plates, create a bed of spring mix lettuce. Arrange the cooked pierogies, sautéed kielbasa, steamed green beans, halved cherry tomatoes, kalamata olives, and halved soft-boiled eggs on top.
- Dress and Serve: Drizzle the prepared dressing over the assembled salad and garnish with additional fresh tarragon if desired. Serve immediately and enjoy the flavorful, hearty salad.
Notes
- Soft-boiling eggs requires careful timing and immediate cooling in ice water for perfect texture.
- You can substitute kielbasa with another smoked sausage if preferred.
- If pierogies are frozen, thaw slightly before cooking for best results.
- The dressing can be made a day ahead to let flavors meld.
- Adjust salt and pepper in the dressing according to taste.
