Near Niçoise Salad
Recipe courtesy of California Ripe Olives.
2 tablespoons Dijon mustard
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon chopped capers
Kosher salt and ground black pepper to taste
1 pound large shrimp, poached and cooled
8 ounces Yukon gold potatoes, quartered and boiled
6 ounces green or yellow wax beans, blanched
1 cup California Ripe Olives, whole, pitted
1 cup Sweet 100 tomatoes, halved
1/2 cup chopped green onions
2 hard-boiled egg whites, diced 1-inch
- In a large mixing bowl, whisk together mustard and lemon juice. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in capers. Season to taste with salt and pepper.
- Toss shrimp, potatoes, beans, California Ripe Olives, tomatoes, green onions and eggs with dressing until evenly coated. Serve immediately.
Makes 6 servings.
Tip: Omit shrimp for a flavorful and healthy vegetarian option.
Nutritional Information Per Serving (1/6 of recipe): Calories: 313; Total Fat: 11g; Cholesterol: 113mg; Total Carbs: 29g; Protein: 24g; Sodium: 669mg.
Recipe and photograph courtesy of California Ripe Olives.