Veggie Niçoise Salad with Red Curry Green Beans
Parisians top theirs with canned tuna, but we decided to bulk up our version with extra colorful veggies like radishes and red curry-marinated green beans.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pot
- Colander
- Serving platter
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- ½ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Salad
- ¾ pound new potatoes
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- ½ tablespoon red curry paste
- ½ pound green beans, trimmed
- 4 cups baby arugula
- 1 bunch radishes, quartered
- ½ English cucumber, thinly sliced
- 3 large hard-boiled eggs, halved lengthwise
- 1 cup halved Niçoise olives
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