Buttermilk Nicoise Salad

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Ingredients

• For the salad-
• 1 1/2 pounds small red potatoes, quartered into wedges
• 4 eggs
• 1/4 pound green beans
• 8 cups romaine lettuce, torn
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup nicoise or kalamata olives, pitted and halved
• For the Viniagrette-
• 1/4 cup fresh lemon juice
• 2 tbs chopped fresh tarragon
• 2 tbs buttermillk
• 1 tbs shallot, minced
• 1 tbs Dijon mustard
• 2 tsp anchovy paste
• 1 tsp honey
• salt and pepper, to taste
• 1/2 cup olive oil

Details

Servings 4

Preparation

Step 1

Simmer potatoes and eggs in salted water to cover in a large saucepan over medium high heat. Cook 10-12 minutes, remove eggs using slotted spoon. Plunge eggs into cold water; shell and quarter. Continue simmering potatoes another 5 minutes, then add the green beans and cook 5 minutes, or until crisp and tender. Remove the beans, plunge into cold water and drain. Once potatoes are fork tender, drain in colander and cool in refrigerator.

Prepare lettuce, tomatoes and olives and place in a salad bowl. Toss with beans and potatoes.

Combine all ingredients for vinaigrette (except oil) in a small bowl. Whisk in oil slowly to blend. Drizzle vinaigrette over salad and toss lightly to coat. Transfer to serving platter and garnish with egg wedges.