Southern Niçoise Salad

 


Southern Niçoise Salad

Ingredients

1 (8-oz.) pkg. microwavable haricots verts (French green beans)

1/3 cup finely chopped dill pickles plus 2 Tbsp. dill pickle juice (from 1 [16-oz.] jar)

4 tsp. Creole mustard

1 tsp. honey

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

2/3 cup olive oil

1 small romaine lettuce heart, leaves separated

1 cup multicolored cherry tomatoes, halved

3 hard-cooked eggs, peeled and halved lengthwise

2 cups prepared potato salad

1 (8-oz.) pkg. hot-smoked trout fillets, broken into large pieces (skin discarded)

Directions

Cook and cool green beans:

Microwave green beans according to package directions. Spread cooked beans in an even layer on a large plate lined with paper towels. Refrigerate, uncovered, until cooled, about 15 minutes.

Make vinaigrette:

Meanwhile, whisk together chopped pickles, pickle juice, mustard, honey, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl until combined. Gradually whisk in oil until dressing is creamy.

Assemble salad:

Toss together lettuce and 1/4 cup dressing in a large bowl until coated.

 

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