Spring is here and so is the beautiful produce! This is one of my favorite seasons for recipe creating and of course, just eating in general.
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This salad has it all -- crunch, variety, seasonality, aesthetic appeal but more than anything it has FLAVOR.
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Get as creative as you like with this one and feel free to add anything on top -- soft boiled eggs, tuna, artichoke hearts, whatever your nicoise heart is calling for.
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This would be the perfect addition to your Easter menu!
*this recipe was inspired by How Sweet Eats
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Equipment
stovetop
pot
Serves
5 side salads
Salad
2 cups petite white or red potatoes
1 lb fresh green beans, stems trimmed
1 lb fresh asparagus, woody stems snapped off
1 cup radishes, quartered
1/3 cup kalamata olives
1/3 cup nicoise or castelvetrano olives
1/4 cup capers
1/4 cup fresh parsley
1/4 cup fresh dill
Salt and pepper for seasoning
Dressing
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp dijon mustard
2 tsp honey or maple syrup
1/4 tsp Himalayan sea salt to start
1/4 tsp pepper
1/3 cup olive oil
Options for toppings
Soft boiled eggs
Artichoke hearts
Cucumbers
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Place potatoes in a pot of cold water and bring water to a boil. Boil for close to 15 minutes, or until they are fork tender. When done, use a slotted spoon to remove potatoes ( save the water) and place them in a bowl. When cooled, half or quarter potatoes and drizzle with olive oil and a generous pinch of salt and pepper. Mix well. Set aside.
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Bring water back to a boil and have a bowl of ice water ready next to stove. Blanch asparagus and green beans for 3 minutes in boiling water. Remove the vegetables and immediately place them in ice water to stop cooking. Drain and pat dry.
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Whisk dressing ingredients in a small bowl. Taste and season appropriately.
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To assemble salad add green beans and asparagus to a plate. Add a dash of dressing and season with salt and pepper, toss with tongs or your hands. Layer on seasoned potatoes and cut radishes. Spread fresh herbs on top.
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Top with olives and capers.
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Drizzle more dressing over the top. Feel free to leave as is or mix all ingredients to serve!
