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Categories:
olive oil lemon juice fresh oregano thyme mustard garlic ground pepper salt kidney beans red onion red potatoes fresh asparagus green beans torn romaine eggs hearts Nicoise olives
Viewed: 25 - Published at: 6 years agoIngredients
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 small red onion, halved and thinly sliced
- 1 pound small red potatoes (about 9), halved
- 1 pound fresh asparagus, trimmed
- 1/2 pound fresh green beans, trimmed
- 12 cups torn romaine (about 2 small bunches)
- 6 hard-boiled large eggs, quartered
- 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
- 1/2 cup Nicoise
- kalamata olives
Method
- For vinaigrette, whisk together first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While warm, toss with 1 tablespoon vinaigrette; set aside.
- In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop in ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
- To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
