2 heads romaine lettuce, cleaned and torn into bite sized pieces
2/3 cups extra virgin olive oil
2 tsp dijon mustard
1/4 cups red wine vinegar
1/8 tsp salt
1/8 tsp pepper
1 Tbsp capers
1/2 Tbsp lemon juice
2 tsp fresh thyme (1/2 tsp dried)
2 tsp fresh basil (1/2 tsp dried)
2 tsp fresh oregano (1/2 tsp dried)
Instructions
Dressing- Combine the mustard, vinegar, salt, pepper, capers, lemon juice and herbs in a blender at medium speed for about 15 seconds. With the machine running, slowly drizzle in 2/3 cup olive oil in order to emulsify the mixture.
Salad- Shred the chicken breasts using two forks. Place in a bowl and refrigerate until just before serving. Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 Tbsp salt and cook over medium-high heat until potatoes are tender, approximately 8 minutes. Transfer the potatoes to a bowl with a slotted spoon (reserving the boiling water). Toss warm potatoes with 1/4 cup vinaigrette and set aside to cool. Return the water to a bo9il and add the green beans cooking approximately 5 mintues. Drain the beans, toss with 1/4 cup vinaigrette and refrigerate to cool.
To assemble the salad, toss the lettuce with 3 Tbsp of vinaigrette and arrange on a large platter or shallow bowl. Next arrange the chicken, potatoes, green beans, tomatoes, onions, olives and eggs attractively over the entire dish. Drizzle more vinaigrette. Serve immediatley.
Originally Submitted
8/19/2009
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