Homestead Nicoise Salad

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Green salads are a wonderful creation.  They compliment a light lunch and help provide balance to a hearty dinner.  For the grow-it-yourself crowd, they are something to be celebrated.  Crispy, crunchy, and perfectly prepared vegetables and greens need little preparation to showcase their seasonal flavors.

On our homestead, we love creating our version of the classic salad nicoise.  In honor of that salad, we have created our homestead version where our backyard bounty is showcased in a stunning platter display.

Homestead Nicoise Salad

• 4 C. coarsely chopped mixed greens (spinach, arugula, romaine, etc…)
•  12 oz. fingerling potatoes
• 4 –  5 radishes, sliced in 1/4″ rounds
• 5 hard boiled eggs, slice in half length-wise
• 10 oz. fresh green beans, stem end removed
• 3 tbsp. butter
• salt and pepper to taste
• vinaigrette salad dressing

Place potatoes in a large pot and cover with water.  Add approximately 1 tablespoon salt to the water.  Bring to a boil and cook potatoes until you can easily pierce them with a knife, approximately 10 -12 minutes.  Remove potatoes from water and place on a cooling rack.

Bring pot of water back to a boil and drop in the green beans.  Cook until the beans are bright green in color.  This will take about 3 minutes.  Remove beans from water and drain them and set aside.

When potatoes are cool enough to handle, slice in discs.  Place in a bowl and dress with 2 tablespoons of melted butter.  Add salt and pepper to taste.  Melt the remaining tablespoon of butter and dress the green beans with it.  Salt to taste.

Place mixed greens on a large serving platter, covering the entire plate.  For presentation, arrange potatoes together on one section of the greens.  Repeat with green beans, radishes, and slice eggs.

Note: feel free to use what is currently in season so the salad will be at the peak of flavor.  Using seasonal ingredients also provides variety to your salad offerings.  Additional salad additions may include: wedges of heirloom tomatoes, slices of avocados,  sautéed mushrooms and summer squash.

Serve with a vinaigrette dressing on the side.

Embrace your garden and all that it has to offer.  Serve homestead nicoise at your next meal and embrace the season!