This delicious summer salad, an elevated niçoise salad with potatoes, is a terrific starter or a meal by itself.
- Large saucepan
- Large metal bowl
- 1.5 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
Slice the potatoes in half and place in a pot with cold water, bring to a boil and cook for about 10 to 15 minutes, until they are soft when pierced with a fork.
Strain the water from the pot and let the potatoes cool.
Then boil another pot of water and toss in the green beans for only 3 to 4 minutes, called blanching, then cool them off in an bowl with ice water to stop the cooking process.
Lay out the lettuce on a large plate and assemble the other ingredients and drizzle with the vinaigrette.
Add more salt and pepper to taste.
For the vinaigrette, in a large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.
Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream about one minute. Whisk again for 45 seconds.
The dressing should emulsify (the Dijon mustard and olive oil combine together to make a thicker liquid that is consistently mixed through) and will stick to the whisk.
This is a good time for you to taste and see if you need more salt or pepper.
Whisk in water one tablespoon at a time to keep the combined consistency of the dressing.
Pour into a hinged jar and store in fridge for up to two weeks.