Salade Niçoise Végétalienne

Ingredients

• 8 oz green beans
• 12 oz new potatoes
• 2 medium ripe tomatoes
• 1 cup black olives
• 1 small red onion
• 2 tbsp capers
• 4 cups romaine lettuce
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh basil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Begin by washing and trimming the green beans. Remove the ends and cut them in half if they are long.

2. 2

   In a medium pot, bring water to a boil. Add the new potatoes and cook for about 15-20 minutes until fork-tender. Drain and let cool.

3. 3

   In the same pot of boiling water, add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again.

4. 4

   While the vegetables are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.

5. 5

   Slice the cooled potatoes into bite-sized pieces and add them to a large mixing bowl.

6. 6

   Chop the ripe tomatoes into wedges and add them to the bowl with the potatoes.

7. 7

   Thinly slice the red onion and add it to the bowl along with the blanched green beans, black olives, and capers.

8. 8

   Tear the romaine lettuce into bite-sized pieces and add it to the bowl.

9. 9

   Drizzle the prepared dressing over the salad and gently toss to combine all ingredients evenly.

10. 10

    Chop fresh basil and sprinkle it over the salad for added flavor.

11. 11

    Serve immediately or refrigerate for up to 30 minutes before serving to allow the flavors to meld.