The Salad Lobby

Vegetarian Nicoise Salad

Servings: salad lovers

Ingredients

Instructions

Boil water for potatoes and eggs. ou can boil them in the same pot to save water and energy. Remove the eggs after 10 minutes if you like softer yokes, 12 minutes if you like a firmer yolk. When you remove the eggs, shock them in cold water to make them easier to peel. Check potatoes for done-ness when you remove the eggs. They should be firm but tender to a knife.
Preheat oven to 350 degrees F. Arrange asparagus on a baking sheet and toss in olive oil and a dash of salt. Roast for 10 minutes.
Shuck the fava beans from their large pods. In a small pot of boiling water, blanch the beans for 30 seconds and shock them in cold water. You can remove the waxy outer skin or serve with skin on.
Slice the radishes into thin rounds and dice the chives.
Wash the lettuce and spin or dry it. Tear the leaves into bite-sized pieces and arrange on 2 plates.
Slice the potatoes into rounds and eggs into wedges or rounds.
Arrange the ingredients on the bed of lettuce, leaving the chives and olives to sprinkle over the entire salad.
Serve with a vinaigrette dressing on the side.