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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of Everyday with Rachael Ray. The pesto I used is Basil Pesto. Ingredients:
2 lbs baby potatoes, cut in half |
1/2 lb fresh green beans or 1/2 lb frozen green beans, cut into 1 inch pieces |
4 eggs |
3/4 cup pesto sauce |
1/4 cup extra virgin olive oil |
2 teaspoons white wine vinegar |
1 1/2 cups grape tomatoes, cut in half |
1 cup nicoise olives or 1 cup kalamata olive |
salt & freshly ground black pepper |
Directions:
1. Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
2. Drop in green beans and cook 3 to 4 minutes.
3. Drain potatoes and green beans and allow to cool.
4. Place eggs in cold or ice water bath to cool.
5. Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
6. Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
7. Cut eggs into wedges and arrange on top; serve.
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