Nicoise Salad

Paul Folger gives us his take on a fall Nicoise (nee-swaaz)Salad for an easy Monday Night Meal. (Traditionally it’s served with canned tuna in olive oil).

The dressing is from Bon Appetit

3/4 cup olive oil
1/4 cut fresh lemon juice
2Tablespoon Dijon mustard
1 tsp honey
1 tsp ground pepper
1 tsp kosher salt

6-six minute eggs peeled and cut in half
2 handfuls of 3 minute cooked green beans
4 smaller cucumbers (pickling size)
2 handfuls radishes sliced in half
1/2 cup microwaved and cubed butternut squash
1/4 dried cranberries
1/2 cherry tomatoes sliced in half
1 cup boiled baby potatoes cooled and cut in half
1 thinly sliced pear
1 pound grilled chicken breast
2 Tablespoons Black,green olives and caper berries
Ground pepper

Arrange on platter pour dressing over it and serve room temperature

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