Niçoise Salad with Potatoes and Dijon Vinaigrette
Bright veggies, eggs, and Little Purely Purples™ come together in this Dijon-dressed Niçoise for a meal that’s wholesome and satisfying.
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Pot
- Stove
- Colander
- Plate
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Mason jar
- Refrigerator
Ingredients
- 1 1/2 lbs little potatoes
- 6 cups mixed lettuce
- 1 lb green beans
- 1 bunch radishes, halved
- 1 1/2 cups corn, steamed or blanched
- 12 cherry or grape tomatoes, halved
- 1 cup niçoise olives
- 3 eggs, boiled for 10 minutes then cooled and cut in half lengthwise
- (To taste) salt and pepper
- 1 1/4 cups extra virgin olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp dijon mustard
- 1 shallot, finely chopped
- 1 pinch salt and pepper
- 2 Tbsp water
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