Garden Fresh Nicoise Salad
Miz Helen's Kitchen
Ingredients
For The Salad
1 pound green beans
1 pound small new red or russet potatoes
salt for the boiling water
4 or 5 radishes
3/4 cup Kalamata olives, pitted and halved
3 eggs, hard boiled
For The Dressing
1/4 cup olive oil
1/4 cup Red Wine Vinegar
8 tablespoons honey
2 tablespoons whole ground mustard
1 glove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/2 teaspoon onion salt
6 tablespoons fresh dill, chopped
Adjust the seasons to your taste.
Directions
The Dressing
In a pint jar with a lid, pour in the olive oil, vinegar, honey, mustard, garlic, salt, pepper, cayenne, and onion salt. Place the lid on the jar and shake until the mixture becomes creamy. Remove the lid and place the dill in the mix. Replace the lid and gently shake. Keep the dressing at room temperature until ready to use.
Hard boil the eggs , peel them and place them in the refrigerator until ready to use.
Prepare The Vegetables
Wash the vegetables. Trim the green beans and slice the radishes very thin. Pit and slice the olives.
Place the potatoes in a large stew pot and cover with water. Add enough salt to make the water very salty.
Boil the potatoes until they are tender, then remove them to a bowl of ice water to stop the cooking. Reserve the potato water in the stew pot.
Remove the potatoes from the ice water bath and place them on a cooling dish.
In the potato water, place the green beans and cook them until they are just tender. Remove the green beans and put them into the ice water bath to stop the cooking.
Remove the green beans from the ice water bath and drain in a colander.
Place the potatoes into a very large mixing bowl and drizzle some of the dressing over the potatoes. Let them sit in the bowl with the dressing for a few minutes.
Place the lettuce into a mixing bowl and drizzle some dressing over the lettuce, then take the lettuce and place it on your serving platter.
Remove the potatoes from the bowl and place them on the lettuce.
Toss the green beans with dressing in the mixing bowl then place them on the platter.
Cut the eggs in wedges and place them on the platter.
Scatter the olives and radishes over the salad.
Drizzle some of the dressing over the salad to your taste.
Garnish with fresh dill.
Serve Cold.
Enjoy!