Niçoise Style Chopped Salad

Based on Local Farm OK

This is a great summer salad!

Ingredients

• 1 lb. red potatoes, quartered or diced (depending on the size)
• 1 lb. green beans, trimmed
• 4 large leaves of dino kale, cut into ribbons (chiffonade)
• 1 pint cherry tomatoes, halved
• 1/2 cucumber,  thinly sliced
• 1/2 red onion, peeled and thinly sliced (I only had sweet  Vidalia onions so that’s what we had.)
• 1 handful basil, cut into ribbons (chiffonade)
• 1/4 c. capers, drained and rinsed
• 1/3 c, olive oil
• 3 T. balsamic vinegar
• 1 T. Dijon mustard
• 1 t. garlic powder
• zest of 1 lemon
• salt and pepper to taste

Instructions

1. Bring a salted pot of water to a boil and add potatoes. Boil for 15-20 minutes  or until pierced easily with a fork, yet still firm. Drain, chill in an ice water bath.  Drain; set aside.
2. In a saucepan, bring 2 inches of water to boil. Add the trimmed green beans and blanch for 2-3 minutes, until bright green and crisp, yet tender. Drain, chill in an ice water bath.  Drain again after chilled and set aside.
3. In a large bowl, whisk together the oil, balsamic, Dijon mustard, garlic powder, lemon zest, capers and salt. Stir to combine. Add the potatoes, green beans, cherry tomatoes, kale, cucumbers, onion, and basil. Toss well until incorporated. Season with salt and pepper.

Yield: 8

If you don’t have kale, this recipe still works.  I made it for a recent family event and everyone wanted the recipe.

This salad is just as good a day or two later.  The kale might be a bit wilty but still good!

We served up leftovers with a beer can chicken.

I’m linking up with Deb’s Souper Sundays at Kahakai Kitchen.

What’s your favorite summer salad?