Spring Nicoise Salad
If you have never had this salad, then you must try it! Crisp Veggies, poached tuna, marinated potatoes, briny olives and a zippy dressing. This salad is a classic for a reason, and it hits all the spots. I used seasonal asparagus and snap peas instead of the usual green beans to utilize the veggies that are in season. Serve on a platter and allow your guests to compose their own plate, or toss together and serve as a chopped salad. This recipe is great for meal prep! It keeps well throughout the week and it’s a dish I look forward to enjoying over and over again.
Ingredients
-1lb baby potatoes
-½ lb snap peas, de-strung
-½ lb asparagus
-1 cup sliced cherry tomatoes
-½ cup mixed olives of choice (preferably niçoise)
-4 eggs
- Oil-packed canned tuna or smoked fish
Dressing ingredients
-1 tbsp dijon mustard
-1 tsp honey
-1 clove garlic minced or crushed
-½ tsp salt
-3 tbsp red wine vinegar
-3 tbsp lemon juice
-1/2 cup olive oil
-Plenty of fresh ground pepper
-4 tbsp thinly sliced chives (2 tbsp for dressing, 2 tbsp for garnish)
Directions:
Place whole potatoes in pot and fill with water. Generously salt the water. Once boiling cook potatoes for 8 minutes or until soft when pierced with a fork.
While potatoes cook, combine all ingredients for dressing into a bowl and whisk together (dressing can also be made by combining ingredients in a jar and then cover with lid and shake to incorporate).
Drain potatoes, place into bowl and set aside.
Place snap peas and asparagus into salted boiling water to blanch for 2 minutes, once blanched drain water and set aside.
While potatoes are warm, slice in half (some may need to be cut into quarters), dress with 4 tbsp of the dressing and toss.
To make soft-boiled eggs place eggs in pot then fill with cold water just to cover. Bring water to a boil on high heat. Once boiling turn off heat, cover and set timer for 6 minutes.
Slice tomatoes and snap peas.
Drain water, peel and halve soft-boiled eggs.
Toss all ingredients together with dressing (don’t forget the fish!) and serve immediately, or arrange components of salad on a platter and serve the dressing on the side.
Garnish with remaining chives.
Enjoy! Bon Appetit!
