| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces fingerling potatoes
- 6 ounces haricot verts
- 2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
- 6 cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- 6 ounces cooked chicken, shredded roughly
- 1/4 cup Mustard Vinaigrette, recipe follows
- Kosher salt and freshly ground black pepper
- 4 ounces pitted nicoise olives
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 shallot, minced
- Kosher salt and freshly ground black pepper
Instructions
- Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
- Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
- Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
- In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 763 |
| Total Fat | 53 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 11 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 213 mg |
| Sodium | 1587 mg |
Reviews
I really like this salad. I used tuna instead of chicken, a blender instead of a whisk and tossed the warm potatoes in dressing before arranging them on the salad. My nicoise olives had pits but no problem since all the diners were aware. Slightly salty & briny while creamy & tangy; truly a delicious salad.