Summer Niçoise Salad
— GF — DF — V —
This salad reminds me of the height summer: fresh green beans, new potatoes just dug up, and sweet ripened tomatoes, with the last of remaining lettuce before it bolts in the summer heat. Tangy, salty, briny, creamy, crunchy — a delicious summer salad feast!
INGREDIENTS
Salad:
3-4 eggs, medium to hard boiled
2 cups potatoes, halved or quartered, boiled (like Yukon gold)
1 cup of green beans, cut into 2-3” pieces
6 cups of lettuce
½ cup of Kalamata olives (or Niçoise), pitted and halved
1 cup of cherry tomatoes, halved
2 tbsp capers
parsley, chopped
Vinaigrette:
¼ cup lemon juice, or red wine vinegar
⅓ olive oil
1 garlic clove, minced
1 tbsp dijon mustard
1 tsp maple syrup or honey
1 tsp of parsley, thyme, and/or oregano
salt & pepper to taste
INSTRUCTIONS
(1) Get a medium pot to boil water in. Once it is boiling, carefully lower eggs in and boil for 8-10min. Reduce the heat a bit so the eggs are jumping around and crack. Once done, place eggs in a bowl of cold ice water. Peel the eggs once they have cooled down.
(2) With another pot, boil salted water, and put your potatoes in and boil for 10-15 min or until fork tender. Drain and let cool.
(3) In yet another pot of salted boiling water, put trimmed pieces of green beans in the water for 4min. Drain and place in a bowl of cold ice water to keep its vibrant green colour and keep a bit of crunch.
(4) Make vinaigrette. Add all ingredients listed above and emulsify dressing.
(5) Build your salad! Wash, dry, and chop lettuce. Cut eggs, potatoes, olives, and tomatoes in half and add on top of lettuce in a big bowl. Add green beans, capers, and chopped parsley. Drizzle with vinaigrette. Bon appétit!
*** Note: Traditional Niçoise salad includes tuna, and anchovies in the dressing. Feel free to add those to the salad if you wish!
Adapted from Simply Recipes.