Salade Niçoise

Ingredients

• 4 ounces green beans
• 1 cup cherry tomatoes
• 8 ounces new potatoes
• 1 cup black olives
• 2 tablespoons capers
• 1 cup fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1

   Wash the green beans thoroughly under cold water. Trim the ends and cut them into 2-inch pieces.

2. 2

   In a medium pot, bring salted water to a boil. Add the new potatoes and cook for 15-20 minutes until fork-tender. Remove the potatoes, let them cool slightly, then cut them into quarters.

3. 3

   In the same boiling water, add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again.

4. 4

   In a large salad bowl, combine the quartered potatoes, blanched green beans, cherry tomatoes (halved), black olives, and capers.

5. 5

   In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper to create the vinaigrette.

6. 6

   Pour the vinaigrette over the salad and gently toss to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.

7. 7

   Tear the fresh basil leaves and sprinkle them over the salad. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.