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Friday, April 22, 2016

Veggie Nicoise Salad

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1 pound small red potatoes, halved [500 g]
1 pound fresh asparagus, trimmed [500 g]
1/2 pound fresh green beans, trimmed [250 g]
1 can (16 ounces) kidney beans, rinsed and drained [448 g]
1 small red onion, halved and thinly sliced
2 bunches romaine, torn
6 hard-cooked eggs, quartered
1 (6 1/2 ounces) jar marinated quartered artichoke hearts, drained [182 g]
1/2 cup Nicoise or Kalamata olives [70 g]

In a small bowl, whisk the first eight ingredients; set aside. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette; toss to coat and set aside. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 2-4 minutes or until crisp-tender. With tongs, remove asparagus and immediately place in ice water. Drain and pat dry. Return water to a boil. Add green beans; cook for 3-4 minutes or until crisp-tender. Remove beans and place in ice water. Drain and pat dry. In a small bowl, combine the kidney beans, onion and 1 tablespoon vinaigrette; toss to coat. Set aside. Just before serving, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Place romaine in a large bowl; drizzle with remaining vinaigrette and toss to coat. Transfer to a serving platter; arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce. Yield: 6 servings.

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