
Classic Niçoise Salad
Prep Time
Cooking Mode
Dressing:
¼ cup Compliments Extra-Virgin Olive Oil
3 tbsp lemon juice
1 tsp Compliments Natural Liquid Pure Honey
½ tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
3 tbsp chopped tarragon or parsley
Salad:
1 pkg baby potatoes
1 pkg trimmed green beans
6 radishes, thinly sliced
4 hard-boiled eggs, halved
¼ cup thinly sliced red onion
1 pint grape tomatoes, halved
1 pkg Compliments Oven-Roasted Chicken Breast Extremely Lean Sliced Meat
¼ cup kalamata olives, pitted and halved
Dressing:
¼ cup Compliments Extra-Virgin Olive Oil
3 tbsp lemon juice
1 tsp Compliments Natural Liquid Pure Honey
½ tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
3 tbsp chopped tarragon or parsley
Salad:
1 pkg baby potatoes
1 pkg trimmed green beans
6 radishes, thinly sliced
4 hard-boiled eggs, halved
¼ cup thinly sliced red onion
1 pint grape tomatoes, halved
1 pkg Compliments Oven-Roasted Chicken Breast Extremely Lean Sliced Meat
¼ cup kalamata olives, pitted and halved
Directions
1Dressing: Whisk oil with lemon juice, honey, mustard, salt and pepper in a medium bowl. Whisk in tarragon. Refrigerate until ready to use.
2Bring a pot of salted water to a boil over medium-high heat. Add potatoes. Boil for 8 mins. Add green beans. Boil until beans are tender-crisp and potatoes are fork-tender, 3 to 4 more mins. Drain and rinse under cold running water. Cut potatoes and beans in half. Refrigerate until ready to serve.
3Add beans to dressing. Toss with tongs, then arrange on a platter (or divide among four plates). Repeat dressing process with potatoes and radish. Arrange eggs, onion, tomatoes, chicken and olives on platter. Drizzle with remaining dressing.
Tips
1
Substitute sliced meat with deli sausage, cooked shrimp, canned tuna or halloumi.
Disclaimer
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Personal Note
Personal Note
