Salade Niçoise
BY CHEF RUDI SODAMIN INGREDIENTS For the Lemon Parsley Dressing: Grated zest and juice of 1 large lemon ¼ teaspoon salt 2 teaspoons Dijon mustard 2/3 cup grapeseed or sunflower oil Freshly ground...
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Ingredients
- 2 tablespoons drained capers in brine (chopped if large)
- ¾ pound mixed spring greens (such as arugula, mizuna, tatsoi, oakleaf, red chard, radicchio, or baby mustard greens)
- 2 Roma tomatoes, cored and quartered
- 4 hard-cooked eggs, peeled and quartered
- 10 anchovy fillets
- 1 cup niçoise olives
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