Green Bean Salad with Niscoise Vinaigrette Recipe
1/2 cup thinly sliced red onion
1 lb of new potatoes ( I used red)
1 lb green beans trimmed
2 hard cooked eggs
1/4 pitted black olives
1 clove garlic, minced
2 tsp Dijon mustard
2 tsp anchovy paste (or 4 anchovy fillets, chopped)
1/4 tsp pepper
1/3 cup olive oil
Nicoise Vinaigrette: Whisk together vinegar, garlic, mustard, anchovy paste, and pepper: gradually whisk in oil. Taste and adjust seasoning if necessary. Set aside.
In bowl, cover onion with cold water and let stand for 30 minutes, drain and set aside.
Meanwhile scrub potatoes and cook in boiling water for 15 -18 minutes or just until tender. Drain and slice. Place in large bowl and toss with half the vinaigrette; set aside.
Cook beans in salted boiling water for 5-8 minutes or until tender-crisp. Drain and refresh under cold running water. Pat dry and add to potatoes along with onion and remaining vinaigrette; toss well
Cut eggs into wedges and arrange along with olives over salad. Makes 4-6 servings.
I am challenged with the fatigue and lack of concentration that comes with Lupus. I joined this forum in hopes that I can get ideas for fast, easy and delicious things to eat.