Love and Lemons Nicoise Salad

Ingredients

• Red potatoes

  Flesh and skin, raw

  227g

• Green beans

  Snap beans, raw

  4 oz or 113g

• White beans

  Mature seeds, raw

  ¾ cup or 152g

• Eggs

  Great Value

  3 egg or 174g

• Artichokes

  (globe or french), raw

  4 artichoke, medium or 512g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Capers

  Canned

  2 tbsp, drained or 18g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
2. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
3. Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.
4. Original recipe by: Jeanine Donofrio (source: www.loveandlemons.com/nicoise-salad/)