Ingredients
Nicoise Salad
- 8 ounces small red potatoes
- 4 ounces fresh green beans, trimmed
- 1 cup white beans, cooked, drained and rinsed
- Hard boiled eggs, halved
- 4-5 artichoke hearts, drained and halved
- 1/2 cup radishes, quartered
- 1/2 cup cucumber, sliced
- 1 cup cherry or heirloom tomatoes, halved
- 1/2 cup Nicoise or Kalamata olives, pitted and halved
- 1-2 Tbsp capers, drained
- 1-2 Tbsp parsley, chopped
- Salt & pepper
- 1-2 cups Simply 7 Sea Salt Lentil Chips
Lemon Vinaigrette
- 1/2 cup fresh lemon juice
- 1 garlic clove, grated
- 1-2 Tsp Dijon mustard
- Salt and black pepper, to taste
- 1/2 Tsp honey
- 1/4 cup olive oil
- 1/2 Tsp thyme
Directions
1. Add potatoes to a large pot with cold water and add in salt. Bring to a boil then reduce heat and simmer uncovered for 10-15 minutes or until fork-tender. Drain and set aside to cool. Once cool, slice in half.
2. Refill the same pot with water, bring to a boil and set a bowl of ice water to the side. Add the green beans to the boiling water and blanch for 2-3 minutes. Drain and immediately add to the ice water. After a minute, drain and place on a towel to dry.
3. Make the salad with all ingredients and top with the lemon vinaigrette, Sea Salt Lentil Chips, parsley and more salt and pepper.
