Recipe of the Day

French Country Salad With Nicoise Olive Dressing
Submitted By: Kierstin Buchner

Preparation Time: 10
Cooking Time: 20 Minutes
Serving Size: 4 Servings


This country salad makes a complete meal, and contains fresh lettuce, crisp baby green beans, healthy red potatoes, juicy tomatoes, protein rich eggs, tangy capers, and a flavorful olive dressing. It is also full of fiber, protein, antioxidants and flavonoids to help protect against disease.

Recipe Ingredients:
4 free range organic eggs
1 cup baby red potatoes, halved
1 teaspoon kosher salt
1 cup fresh baby green beans, stalk end trimmed
1 teaspoon salt
1 head butter lettuce, washed, dried, and cut into bite-sized pieces
1 tomato, cut into wedges
1/4 red onion, thinly sliced
1 tablespoon capers, rinsed and drained

Dressing
2 tablespoons nicoise olives, pitted
1 teaspoon shallots, finely chopped
1/2 teaspoon garlic, finely chopped
Juice of 1/2 lemon
1 tablespoon red wine vinegar
1 tablespoon fresh parsley
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil

Preparation
In a small pot, gently place the eggs, cover with cold water, and place over high heat. When the pot comes to a boil, cover, remove from heat, and let eggs sit for exactly 15 minutes. Then drain and let sit for a few minutes in cold, running water. Drain and set aside. When ready to serve, peel and rinse the eggs to remove any traces of shell. Cut eggs in half.

In another small pot, place the baby red potatoes and 1 teaspoon of salt. Cover with cold water and place over high heat. When the pot begins to boil, reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 10 – 15 minutes. Drain and set aside.

Fill a large bowl with ice and cold water and set aside. Fill a small pot with cold water and one teaspoon of salt, and place over high heat. When the water is boiling, add the green beans and cook for 1 minute. Drain and add to ice water. Let sit for a few minutes to stop the cooking and set the bright green color. Drain and set aside.

To make the dressing, add all dressing ingredients to a blender except for the olive oil. Pulse the blender a few times. Then, while the blender is running continuously, stream in the olive oil.

To assemble the salads, divide evenly among 4 plates or shallow bowls the lettuce, eggs, potatoes, green beans, tomato, red onion and capers. Drizzle with the nicoise dressing and serve immediately.