This was another favorite from last summer around here.Untraditional Salad Nicoise
Adapted from Sunset; Serves 8 to 10
3/4 pound green beans, cut into 2-in. lengths
4-5 red potatoes, scrubbed
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium red onion, slivered, rinsed, and drained
1-2 lemons or 2 tablespoons bottled lemon juice
1 cup mayonnaise
1 tablespoon Dijon mustard
1 medium garlic clove
About 1/4 tsp. kosher salt
Freshly ground black pepper
2 tablespoons drained capers
1 cup pitted Niçoise olives
optional: 1 cup seeded, chopped cucumbers
1. Cook green beans in a large pot of boiling water just until tender-crisp, 7 to 8 minutes. Drain, cool in a bowl of ice water, drain again, and chill until ready to use.
2. Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat and simmer just until tender when pierced, about 15 minutes. Drain. When they're cool enough to handle, quarter potatoes and put them in a large bowl. Pour vinegar and olive oil over warm potatoes; add the onion, mix gently, and let stand until cool.
3. Meanwhile, make aioli: Finely shred peel of 1 lemon and squeeze enough lemons to get 2 tbsp. juice. Stir together mayonnaise, lemon juice, mustard, garlic, salt, and lots of pepper until smooth. Add lemon zest and blend.
4. Mix cool potatoes with aioli and the capers. Cover; chill until cold.
5. Just before serving, gently stir in green beans, olives, cucumbers, and more mayonnaise if salad is too dry, and salt and pepper to taste.
Nutritional Information per serving: Calories: 350 (67% from fat) Protein: 4.5g Fat: 26g (sat 3.6) Carbohydrate: 27g Fiber: 4g Sodium: 419mg Cholesterol:12mg
Bouquet by c2p
