Nicoise Salad
 

Nicoise Salad

This salad is great on its own, but you can add tuna or salmon and serve as dinner.

SERVING SIZE

2-4

INGREDIENTS

1 pound potatoes, quartered (we used White Avalanche)

1/2 pound green beans, ends trimmed

1/4 cup nicoise or kalamata olives

6 eggs, hard boiled and halved (see our recipe for our favorite hard-boiled egg method)

1/2 shallot, finely diced

1 head butter lettuce, leaves torn

1/4 cup olive oil

1 lemon

3 tablespoons capers

1 tablespoon Dijon mustard

 

INSTRUCTIONS

Put the potatoes in a medium saucepan and cover with water by about one inch. Bring to a boil and cook for 15-20 minutes, until tender. Remove potatoes with a slotted spoon.

Blanch the green beans in the same water used to boil the potatoes, about 2 minutes. Drain and place into an ice bath.

In a small bowl, mash the capers with the Dijon mustard and lemon juice. Whisk in the shallot, then slowly whisk in the olive oil. Season with salt and pepper.

On a large serving platter or individual plates, arrange torn lettuce leaves. Top with potatoes, green beans, hard-boiled egg halves and olives. Drizzle the dressing over the top and dig in.

  PRINT VERSION

vegetable plate

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