Nicoise Salad

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source: Eats Well With Others

1 pound red-skinned potatoes, sliced 1/3 inch thick
1 pound green beans, trimmed
4 large eggs
8 cherry tomatoes or small tomatoes, halved or quartered
6 radishes, trimmed and quartered
1 (14 oz) can artichokes, drained and coarsely chopped
2 5 1/2 -ounce cans tuna packed, drained and/or 2 cups chickpeas
1 head lettuce, leaves separated
1/2 cup black olives

Dressing:
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil


Cook potatoes until fork-tender, about 5 minutes. Drain and transfer to a medium bowl.

Cook green beans until crisp-tender and bright green, 2 to 4 minutes. Drain.

Cook eggs until hard-boiled. Peel and quarter.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Arrange everything on top of lettuce. Drizzle with the dressing and top with the olives.


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