Salad Nicoise with Lemon Caper Dressing
2018-01-20 09:16:00
Serves 6
The older I get the more I realize how we each share the same kind of joys, burdens and heartaches. This is the year of the woman . . . and let me say I can FEEL it. I feel like more than ever I am taking my life to a new level. It seems like great things are happening every day. And not only great things but making HUGE changes and SHIFTS in my own LIFE. After 22 years of marriage I am getting a divorce as sad as it seems - I feel deep down in my heart like it is the BEST for not only me, but for everyone involved. When people hear about it the first thing they say is, "I'm sorry." No need to be sorry it is GOOD and as hard as it may be right now, everyone and everything is going to be BETTER off soon. Sometimes people grow apart and there are many reasons that cause it. It is no one's fault . . . it is just a FACT of LIFE. No matter what happens I know that I am strong enough to survive this and that I have the LOVE of so many special friends and family members. It is a true BLESSING to see them offer to help and check in on me daily, weekly or monthly.
I have found that my cooking has become therapy for me . . . it gives me an outlet to create and step away from the stress of my daily life. I hope that in some small way I can INSPIRE you to cook and create and share your LOVE with those people in your life . . . because in the end (the end of the day or the end of a lifetime) that is what truly matters.
Oh and as side note - I hope you enjoy this latest creation - Scrumptious Salad Nicoise with Lemon Caper Dressing
Sending you LOVE and LIGHT. . . Cecelia
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Cook Time
15 min
Total Time
45 min
Ingredients
- Scrumptious Salad Nicoise
- 1 head romaine lettuce, torn into bite size pieces
- 3 hard-boiled eggs, sliced
- 1 cup Kalamata olives or (French Nicoise olives if you can find them)
- 2 cups Persian cucumber, sliced
- 2 cans albacore white tuna; drained
- 2 cups green beans, steamed al dente
- 1 cup frozen sweet peas, thawed
- 2 cups petite plum tomatoes
- 8 petite Yukon gold potatoes, scrubbed, boiled and quartered
- 1 cup Kalamata olives or (French Nicoise olives if you can find them)
- Lemon Caper Dressing
- 1/2 cup olive oil
- ¼ cup white wine vinegar (or apple cider vinegar)
- ¼ cup juice of lemon
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 2 teaspoons of capers, chopped
- 1 teaspoon sea salt
- 1 teaspoon Worcestershire sauce
- Fresh ground pepper to taste
- 1 teaspoon stone ground mustard
Lemon Caper Dressing
- In food processor add all ingredients except capers and Olive oil, pulse while drizzling in the olive oil until fully combined.
- Pour into serving jar, mix in capers and set aside.
Nicoise Salad
- Place potatoes in a medium mixing bowl with about 3 tablespoons of the lemon caper dressing.
- Toss until potatoes are fully coated.
- Then in large flat platter, layer Romaine lettuce, along with the sliced egg, Kalamata olives, Persian cucumbers, green beans, plum tomatoes, peas, and potatoes.
- See pictures for sample of plating.
- Drizzle the remaining salad with lemon caper dressing and serve immediately.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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