Vegetarian Niçoise Salad

This vegetarian salade niçoise from Weelicious was perfect to break out of a rut! It’s not at all traditional, and that’s just fine with me. I decided to pan-roast the halved baby potatoes once they were cooked because it just seemed more appetizing, and it was worth the trouble. This makes 4 servings.

For the salad 

4 cups little gems, bibb, boston or romaine lettuce, chopped 

1 cup cherry tomatoes, halved 

4 hard-boiled eggs, halved 

1 cup green beans, steamed 

2 avocados, pitted & sliced 

2 ears of corn, cooked and sliced off the cob 

1 pound baby potatoes, boiled and halved 

½ cup pitted black olives, roughly chopped (I omitted them from my serving) 

For the dressing 

¼ cup olive oil 

2 Tbsp. shallots, minced 

3 Tbsp. sherry vinegar 

1 Tbsp. dijon mustard 

1 tsp. honey 

In a large bowl, mix together the salad greens, vegetables and other toppings. Toss with the dressing to combine well. 

To make the dressing, just combine all ingredients in a jar and shake vigorously. Keep extra dressing in the fridge for up to a week.