Salad Nicoise with Tarragon-Basil Vinaigrette

Another really hot day and another really easy dinner. This salad is so refreshing and very healthy for you too.  I just love the textures and flavors!
 

Tarragon-Basil Vinaigrette:

1 small shallot, finely minced

1 small garlic clove, finely minced

1/2 tsp Dijon mustard

2 tbsp minced fresh tarragon leaves

2 tbsp minced fresh basil leaves

1/4 cup Champagne or good quality white wine vinegar

1/2 cup extra virgin olive oil (I prefer my vinaigrette to have a ratio of 2:1 (oil to vinegar, but you may find it too acidic, so just add more olive oil if needed)

2 tsp agave nectar

Kosher salt and freshly ground black pepper to taste

Salad Ingredients:

1 lb organic Yukon gold baby potatoes, sliced and roasted

1 tbsp fresh thyme leaves

2 tsp fresh rosemary leaves

1-2 tbsp extra virgin olive oil for roasting potatoes

1 pt cherry tomatoes, sliced

1 lb slender green beans, trimmed and blanched

1 can or two cups cannellini beans, rinsed and drained

1/4 cup nicoise olives, pitted and sliced

2 tbsp capers, rinsed

3-4 cups chopped romaine lettuce, rinsed and drained

3 cups baby arugula, rinsed and drained

Kosher salt and freshly ground black pepper to taste

Method: 

• Preheat oven to 450 degrees.  
• Wash potatoes and dry really well on paper towels and slice in half.
• Toss in a large bowl with fresh thyme, rosemary and a drizzle of olive oil and salt and pepper and roast for about 20-30 minutes until golden brown.
• Remove from oven and set aside and cool.
• Bring a large pot of salted water to a boil and blanch green beans for about 2 minutes until crisp-tender.  Drain and immerse in an ice-bath to stop cooking and set color and texture.  Drain and set aside.
• Add all ingredients to a large bowl and dress lightly with the vinaigrette.
• Add salt and pepper if needed and serve garnished with fresh basil leaves.