Nicoise Salad

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Servings: 4 Prep: 30 min Vegetarian Entree Salad No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Dijon Mustard, Extra Virgin Olive Oil, Red Potato, Cooked Chickpeas, Tomatoes, Nicoise Olives, Sea Salt, Ground Black Pepper

Ingredients

3 tablespoons red wine vinegar

1 ½ teaspoons Dijon mustard ⚠

⅓ cup extra virgin olive oil ⚠

4 eggs

6 ounces green beans

1 large red potato ⚠

5 ounces baby salad greens

2 cups cooked chickpeas ⚠

2 tomatoes, cut into wedges ⚠

¾ cup Nicoise olives, or kalamata olives ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil until well combined. Add salt and pepper to taste.

2. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Cool, peel and slice into quarters. Trim the green beans

3. Salt the water. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

4. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

5. When the potatoes are cool enough to handle, peel and quarter.

6. Toss mixed greens with half of dressing. Arrange greens on plates with potatoes, green beans, chickpeas, eggs, tomatoes, and olives.

7. Top salad with remaining dressing and serve.