Nicoise Salad with Shredded Le Gruyère
Take a day trip to the South of France (where this salad originated!) with this Nicoise salad. This bright, fresh salad pairs perfectly with a round of Aperol Spritz's outside in the sunshine.
Ingredients
| 8 oz | small yellow or red potatoes |
| 4 oz | fresh green beans, trimmed |
| 1 head | chopped romaine lettuce |
| ¾ cup | white beans drained and rinsed |
| 3 | hard boiled eggs, halved |
| 4 | artichoke hearts, drained and halved |
| 1 cup | quartered radishes |
| 1 | thinly sliced Persian cucumber |
| 1 cup | cherry tomatoes, halved |
| ½ cup | Kalamata olives, pitted and halved |
| 1 cup | Emmi Le Gruyère AOP, shredded |
| lemon vinaigrette, for drizzling | |
| 2 tbsp | chopped parsley |
Instructions
- Potatoes and green beans: Bring a medium pot of salted water to a boil. Add in the potatoes and cook for 8-10 minutes or until the potatoes are just fork tender, do not overcook. Once finished, place into an ice bath. Once cooled, cut potatoes in half.
- Add green beans to the water and cook for 2-3 minutes or until they are tender. Strain green beans and place into an ice bath. Once cooled, strain and cut in half.
- Arrange the chopped romaine on a large serving platter. Top with par boiled potatoes, green beans, beans, hard boiled eggs, artichoke hearts, radishes, cucumbers, cherry tomatoes, kalamata olives and shredded gruyere cheese.
- Drizzle with lemon vinaigrette and top with chopped parsley and freshly ground black pepper.
