Salad Nicoise

                                                                              Jenn's Salad Nicoise

I found a variety of organic fingerling potatoes at Whole Foods and couldn't resist.  As I crave salads year round, this was a satisfying meal on a chilly fall evening.  You can add any vegetables that you desire, green beans are commonly in the traditional Salad Nicoise, as is tuna.  The thyme compliments the mustard dressing and potatoes, bringing the dish together.  

Colors in your food is one of the easiest way to ensure well-rounded health. 

                               Salad Nicoise 

Salad Nicoise

Serves 2

• 3 cups salad greens
• 1/2 small red onion sliced in rings
• 1/4 kalamata olives, pitted and halved
• 6 cooked artichoke hearts, quartered (canned)
• 1/2 cup cherry tomatoes, cut in half
• 1/2 avocado, cubed
• 1 pound fingerling potatoes, or 2 medium red / yukon gold potatoes
• Mustard
• Olive oil
• Dried or fresh thyme
• Salt and pepper

-Place potatoes in a medium pot and fill with cold water, turn on high heat until just boiling
-Reduce heat to medium and cook until the potatoes are just tender throughout
-Remove potatoes from heat and drain, cut potatoes in half and put in a bowl to the side
-Mix 3 Tbsp of mustard with 1 - 1 1/2 tsps of dried thyme and a pinch of salt and pepper
-Add olive oil to the mustard mixture and whisk until preferred consistency and taste, add more salt and pepper if needed
-Pour half of the mustard dressing over the potatoes and stir until coated
-Divide greens, onion slices, olives, artichoke hearts, tomatoes and avocado between two large salad bowls.
-Add potatoes evenly between the two bowls and mix.  Add dressing until the vegetables are lightly coated.