Ingredients

• Salad Niçoise
• This salad is more of a composed salad where you gather all cooked vegetables you want together and then assemble. You can use any vegetables you like. To grill vegetables, just toss them with olive oil, salt and pepper and grill. To roast beets, wash and wrap them with foil. Roast in a 425 degree oven for 45 minutes to an hour or until you can easily pierce the beet with the tip of a knife. Allow to cool and remove skin and dice.
• Serves 6
• 24 baby new potatoes, cooked and shocked in an ice bath
• 1 lb. green beans, cooked, blanched and shocked in an ice bath
• 10 eggs, cooked to hard boiled, shocked in an ice bath, peeled, and cut in half
• 4 beets, roasted and cut in quarters
• 4 zucchini, sliced long and grilled
• 1/2 lb. asparagus, grilled
• 1 red pepper, sliced, grilled
• 1 yellow pepper, sliced, grilled
• 2 cups cherry tomatoes, washed
• 1 cup Niçoise olives, drained
• Oregano Vinaigrette:
• 1 garlic clove, minced
• 2 tablespoons Dijon mustard
• salt and pepper to taste
• 3 tablespoons white Balsamic vinegar or sherry vinegar
• 1/2 cup olive oil
• 1/4 cup fresh oregano taken off stem

Instructions