Monday, November 08, 2021

Vegetarian Niçoise Salad

This vegetarian salade niçoise from Weelicious was perfect to break out of a rut! It’s not at all traditional, and that’s just fine with me. I decided to pan-roast the halved baby potatoes once they were cooked because it just seemed more appetizing, and it was worth the trouble. This makes 4 servings.

For the salad 
4 cups little gems, bibb, boston or romaine lettuce, chopped 
1 cup cherry tomatoes, halved 
4 hard-boiled eggs, halved 
1 cup green beans, steamed 
2 avocados, pitted & sliced 
2 ears of corn, cooked and sliced off the cob 
1 pound baby potatoes, boiled and halved 
½ cup pitted black olives, roughly chopped (I omitted them from my serving) 

For the dressing 
¼ cup olive oil 
2 Tbsp. shallots, minced 
3 Tbsp. sherry vinegar 
1 Tbsp. dijon mustard 
1 tsp. honey 

In a large bowl, mix together the salad greens, vegetables and other toppings. Toss with the dressing to combine well. 

To make the dressing, just combine all ingredients in a jar and shake vigorously. Keep extra dressing in the fridge for up to a week.

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