Nicoise Salad

Serves 3

10 ounces small yellow or red potatoes, cooked

6 ounces fresh green beans, trimmed

1 can cooked white beans, drained and rinsed

3 hard boiled eggs, halved

1 can marinated artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon & Freshly ground black pepper

Lemon Vinaigrette recipe below

• Fill pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry. Or, use frozen beans and just defrost - they maintain a good level of crispness.

• Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Lemon Vinaigrette

• ¼ cup fresh lemon juice

• 1 small garlic clove, grated

• 1 teaspoon Dijon mustard

• ¼ teaspoon sea salt, more to taste

• Freshly ground black pepper

• ½ teaspoon honey, or maple syrup, optional

• ¼ cup extra-virgin olive oil

• ½ teaspoon fresh or dried thyme, optional

In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.