Christina Dodd's Niçoise Salad

Name: Christina Dodd's Niçoise Salad
Ingredients: 1 cup extra virgin olive oil; 1/3 cup red wine vinegar; 3 tablespoons lemon juice; 1-2 tablespoons Dijon Mustard; 2 crushed garlic cloves; Salt; pepper; Six small red potatoes, cut in half and simmered until just done. Pour some of the dressing over hot potatoes and place in refrigerator until cold.; 4 eggs, hardboiled, cooled, peeled and sliced in half.; 8 ounces green beans, blanched briefly (3-4 minutes) and immediately plunged into ice water. When cool, place them on a paper towel.; 8 cherry tomatoes; 1/2 cup Niçoise olives or other black briny olive; About 5 radishes, sliced; Red or yellow bell pepper; Chopped fresh thyme (I use lemon thyme, it’s easy to grow, but any kind will do); Chopped fresh parsley; 2 tablespoons capers

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I made this Niçoise Salad for a party at author Debbie Macomber’s and again to celebrate THUS WITH A KISS I DIE on the USA Today bestseller list. Niçoise Salad

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Ingredients

1 cup extra virgin olive oil
1/3 cup red wine vinegar
3 tablespoons lemon juice
1-2 tablespoons Dijon Mustard
2 crushed garlic cloves
Salt
pepper
Six small red potatoes, cut in half and simmered until just done. Pour some of the dressing over hot potatoes and place in refrigerator until cold.
4 eggs, hardboiled, cooled, peeled and sliced in half.
8 ounces green beans, blanched briefly (3-4 minutes) and immediately plunged into ice water. When cool, place them on a paper towel.
8 cherry tomatoes
1/2 cup Niçoise olives or other black briny olive
About 5 radishes, sliced
Red or yellow bell pepper
Chopped fresh thyme (I use lemon thyme, it’s easy to grow, but any kind will do)
Chopped fresh parsley
2 tablespoons capers