Food & Entertaining - Garden to Table

Gather fresh ingredients to create this delicious French recipe.

Crisp young green beans, crunchy radishes and flavourful baby new potatoes straight from the garden—summer’s here and we’re ready to take a bite. What better way than in a quintessential Niçoise salad (sans the tuna, if you like) that speaks to the veggie lover in all of us!

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Ingredients

For the vinaigrette

  • ½ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • Pinch sea salt
  • Freshly ground black pepper to taste

For the salad

  • 16 oz baby new potatoes, washed
  • 4 organic eggs
  • 8 oz haricots verts
  • 1 head Boston lettuce or butter lettuce, washed and trimmed
  • 2 tbsp chopped fresh basil
  • 4 plum tomatoes, cut into wedges
  • 4 radishes, thinly sliced
  • ¼ cup kalamata olives
  • 16 anchovies packed in oil (optional)

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