Lobster and Idaho® Potato Nicoise Salad | Idaho Potato Commission

Ingredients

• 1 ½ pounds spring mix greens, washed
• ¾ pounds haricot vert
• 32 pitted nicoise or oil-cured olives, sliced in half
• 1½ pounds Idaho® small red potatoes
• 32 cherry tomatoes
• Anchovies (optional)
• Basil vinaigrette (see separate recipe)
• 16 oz fresh-picked lobster meat (see separate recipe)
• 4 hardboiled eggs, quartered
• 2 tablespoons capers
• 2 cups extra virgin olive oil
• 1 bunch basil (6 stems)
• 1 tablespoon sugar
• 1 ½ tablespoon salt
• 1 ounce sherry vinegar
• 4 ounces fresh-squeezed lemon juice
• 2 cups basil oil
• ½ tablespoon finely chopped fresh garlic
• 1 teaspoon dry mustard
• ½ teaspoon black pepper
• 3 1 ½ pounds live lobsters
• 2 bay leaves
• 1 onion, peeled
• 3 to 4 carrots