Salad Niçoise, Two ways


Nicoise salad is usually composed of Niçoise olives, potatoes, hard boiled eggs, tuna, red peppers, tomatoes...choose what you like or have on hand.  I substituted Kalamata olives and, unfortunately, didn't have any eggs, tomatoes, or tuna...but the results were still magnifique!  BHL

Yield: More than enough for 2

Ingredients: Again, use what you have or like!

6 small new potatoes, skins left on and cut into quarters

½ cup black olives such as Niçoise or Kalamata

A handful or two of green beans, ends cut off

For the Vinaigrette:

¼ cup Flying Olive Med-Robust Extra Virgin Olive Oil such as Picholine, Arbequina, or Manzanillo

1-2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp Dijon mustard

Freshly ground black pepper


Slice the potatoes, rinse well, and boil for about 10 minutes.  Cut the ends off the green beans and cook for 2-3 minutes in boiling water.  Plunge into an ice bath.  When cool, place in a colander to drain well.

Meanwhile mix together the dressing ingredients in a small glass jar and shake well or whisk together.

Place the green beans, potatoes, and other choices on a platter with the olives in the middle.  Either drizzle the dressing on the salad, or let everyone choose the ingredients they like and pass the vinaigrette!

If you have any left over, cut up the potatoes, green beans, other ingredients (except lettuce) into bite-sized pieces, and add sliced olives.  Mix well.  Drizzle on the vinaigrette and refrigerate.  Add more vinaigrette the next day if needed to moisten the "French" potato salad.

Submitted by Barb L.