White Bean Niçoise Salad

2

Servings

Qty	Unit	Ingredient
1	ea	Head butter lettuce (350 g w/root ball)
3	ea	Egg
2	med	Red potatoes (180 g)
6	oz	Green beans (185 g)
1	tbsp	Sherry vinegar
8	ea	Grape tomatoes (85 g)
¼	cup	Kalamata olives (40 g)
½	cup	White beans
⅓	cup	Red pepper vinaigrette

Prep
1. Tear lettuce into bite sized pieces and wash.
2. Cut potatoes into quarter inch thick bite sized pieces
3. Cut olives into rounds
4. Cut green beans into bite sized pieces
Cook
1. Boil eggs 5 to 10 minutes (to desired consistency). Remove to a cool water bath.
2. Boil potatoes in same water for 10 to 12 minutes. Remove, drain, and put in a medium mixing bowl.
3. Boil green beans in the same water for 4 to 5 minutes. Remove, drain, and add to mixing bowl.
4. Mix vinegar with olive oil and shake to emulsify.
5. Add vinegar & oil, tomatoes, olives, and beans and stir to combine.
6. To serve, toss lettuce in vinaigrette and top with bean mixture. Garnish with quartered eggs.

Steven King