Ingredients Needed for Salade Nicoise With White Wine-Mustard Vinaigrette
For the potatoes:
4 medium potatoes
For the green beans:
6 ounces of frozen green beans
For the dressing:
¼ cup white wine vinegar
1 tablespoon dijon mustard
1 tablespoon white wine
1 teaspoon fresh thyme, chopped
1 shallot, diced
1 pound salad mix
8 radishes thinly sliced
12 ounces of cherry tomatoes, halved
4 ounces of black olives pitted and halved
4 ounces of canned tuna (1 can)
4 boiled eggs, wedged
How to Cook Salade Nicoise With White Wine-Mustard Vinaigrette
- For the potatoes:
Fill a medium-sized cooking pot halfway with water, salt it, and add the potatoes. Boil for 30 minutes over medium heat. Set aside.
- For the green beans:
Fill a medium-sized cooking pot halfway with water, salt it, and add the green beans. Cook them over medium heat for up to 4 minutes, or until bright green. Set aside.
- For the dressing:
Add the white wine vinegar, Dijon mustard, white wine, fresh thyme, and shallot to a small bowl. Season with salt and pepper and mix. Set aside.
- For serving:
Serve the cooked potatoes sliced, together with some green beans on a salad mix bed. Add radish, cherry tomatoes, black olives, canned tuna, and boiled eggs. Also, dress with vinaigrette.