Cannellini-Bean Niçoise Salad

This dish will make a real impression because it is simple, but looks time consuming. Not to mention this is one hearty and delicious salad! I am almost hesitant to call it a salad as this is a protein rich dish that is very satisfying and healthy. If you can't find Nicoise olives, substitute Kalamata Olives. This is really one of my favorite recipes and it definitely works as a dinner.
 You will feel great after you eat it!

Serves 4

Dressing:
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup olive oil
1/4 cup fresh flat-leaf parsley, minced
1/4 cup torn fresh basil
Coarse salt, fresh pepper

Salad:
1 pound small red potatoes
1 pound haricots verts or green beans, trimmed
5 ounces baby spinach
1 1/2 15-ounce cans cannellini beans, rinsed, drained
1 celery stalk, diced
3 tablespoons capers, rinsed and drained
2 teaspoons finely grated lemon zest
Coarse salt, fresh pepper
2 ripe tomatoes, cored and cut in wedges
2 hard-cooked eggs, peeled and halved lengthwise
1/2 cup Nicoise olives

DIRECTIONS

Hard Boil the eggs. Place eggs in a pot and cover with 2 inches of water. Bring to a boil and then remove from heat. Let the eggs stand in the water for about 12 minutes, then remove and peel.

Whisk dressing ingredients together; season to taste.

Place potatoes in medium saucepan; add cool water to cover by 1 inch. Bring to boil, reduce to a simmer and cook until tender, about 15 minutes. Drain and set aside to cool.

Bring a pot of water to a boil; prepare an ice-water bath. Blanch haricots verts until crisp-tender, 45-60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath. Drain and pat dry with paper towels.

In a large bowl, toss spinach with 2 tablespoons dressing. Transfer to serving platter. Place cannellini beans in empty bowl and mash about half slightly. Add celery, capers, zest, 3-4 tablespoons dressing, 1/4 teaspoon salt; season with pepper. Stir to combine, then spoon mixture onto spinach.

Arrange potatoes on one side, and tomato wedges on the other. Add haricot verts, eggs and olives. Drizzle with remaining dressing and serve.


...This recipe is from the cookbook: “Power Foods” from the editors of Whole Living Magazine (Clarkson Potter, page 384)