This spring version of the nicoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes and salty olives.

  • ¼ cup capers
  • ½ cup nicoise, castelvetrano or Kalamata olives
  • 1 bunch of radishes, chopped or sliced
  • 1 pound asparagus spears, woody stems removed
  • 1 pound baby yukon gold potatoes
  • 1 pound green beans
  • 2 to 4 soft-boiled or hard-boiled eggs
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh parsley
  • salt and pepper, for seasoning the salad

  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves finely minced or pressed
  • 3 tablespoons apple cider vinegar


  1. Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and cover with the fresh parsley.
  2. While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
  3. To assemble the salad, place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. If you'd like to prepare this ahead of time, I suggest using hard-boiled eggs!

  1. In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.


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