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 nicoise 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

daughterofmontague.com

Christina Dodd's Niçoise Salad—versatile and visually stunning, with potatoes, eggs, green beans, cherry tomatoes, olives, radishes, and high-end tuna. Perfect for parties!

View full recipe on daughterofmontague.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at daughterofmontague.com.

Share this recipe:

Cooking tools:

Pot
Stove
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Slotted spoon
Paper towel
Refrigerator
Serving platter

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 nicoise 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