Near Nicoise Salad
Found In: Entree, Salads
| 2 Tbsp. | Dijon mustard |
| 2 Tbsp. | Lemon juice |
| 3 Tbsp. | Olive oil |
| 1 Tbsp. | Chopped capers |
| Kosher salt and ground black pepper to taste |
| 1 lb. | Large shrimp, poached and cooled |
| 8 oz. | Yukon gold potatoes, quartered and boiled |
| 6 oz. | Green or yellow wax beans, blanched |
| 1 cup | California Ripe Olives, whole, pitted |
| 1 cup | Sweet 100 tomatoes, halved |
| 1/2 cup | Chopped scallions |
| 2 | Hard boiled egg whites, diced 1-inch |
In a large mixing bowl, whisk together mustard and lemon juice. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in capers. Season to taste with salt and pepper.
Toss shrimp, potatoes, beans, California Ripe Olives, tomatoes, scallions and eggs with dressing until evenly coated. Serve immediately. Serves 6.
Serving suggestion: Crumble remaining hard boiled egg yolk on top to garnish.
Nutritional Analysis Per Serving:
Calories 313, Fat 11, Cholesterol 113mg, Sodium 669mg, Carbohydrate 29g, Protein 24g, Calories from fat 33%
