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Nicoise Salad
Ingredients
1 small head Bibb lettuce, cleaned and torn into bite-sized pieces
1 jar (4 ounces) marinated artichoke hearts, drained (reserve liquid*)
8 to 10 tiny new potatoes, cooked and cut in half
1 red pepper, cut into strips
1 cup fresh, steamed green beans
1 red onion, cut into rings
1 cup kalamata olives
2 large tomatoes, cut into wedges
2 to 3 tablespoons capers
4 hard-boiled eggs, cut in half
4 anchovy fillets, optional
Dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon yellow mustard
Salt and pepper, to taste
1/4 teaspoon dried thyme
Directions
Combine all the dressing ingredients. Mix well. Set aside.
Line four plates with the Bibb lettuce leaves. Set aside.
In a large bowl, combine the potatoes, artichoke hearts, peppers, green beans, red onions, olives, tomatoes and capers. Drizzle with desired amount of dressing and toss to coat. Divide evenly between the four plates. Place two egg halves on each plate and an anchovy fillet, if using.
Suggestions
* For a quicker salad, use the reserved artichoke marinade as your dressing or reserve for another use.