Continuing with A Taste of France, which are recipes compiled from our French themed party last Saturday, today I will be sharing a delicious, super simple, and gorgeous salad.
Salad Niçoise usually consists of lots of vegetables, hard boiled eggs, tuna, and red baby potatoes. I omitted the tuna (because I didn't want on the salad), and red baby potatoes (because I forgot to cook them, oops!). None the less, the salad turned out perfect, and ended up being my favorite part of the meal.
Salad Niçoise, serves 12
2 large heads of romaine, torn or chopped 14 (rough estimate) stalks of asparagus, cooked al dente + blanched 1/2 lb. green beans, cooked al dente + blanched 1/2 large red onion, sliced thin 14 oz. artichoke hearts (about 2 c.), drained 1 1/2 c. Niçoise or Kalamata olives, pitted + drained 6 eggs, boiled + halved
1/2 c. extra virgin olive oil 1/3 c. fresh lemon juice 2 tsp. Dijon mustard 2 garlic cloves, minced or crushed 1 tsp. fresh thyme, chopped Salt + pepper, to taste
Begin by making your salad dressing. Mix all ingredients together (I like to shake mine in a Mason jar) and chill in refrigerator until ready to dress salad.
You have two ways to serve this salad: constructed or deconstructed. For a constructed salad, place all ingredients in a large bowl, add dressing, toss, and serve. For a deconstructed salad, get a platter, lay the lettuce, place ingredients on top individually, then add dressing right before you serve. I chose the latter not only because I think it looks beautiful, but also because some people may not care for all ingredients, and they now have a choice to pick and choose.
It is seriously that simple folks! Think you'll try making this Niçoise Salad? Also, if you want to take a peek at my other French recipes, check out my Asparagus + Goat Cheese Quiche and my Spinach + Mushroom Quiche. Tomorrow I'll be sharing my Potato Galette recipe. Have a great rest of your day!