Pesto Nicoise Salad

Name: Pesto Nicoise Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
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

(3)

Recipe by threeovens

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 Recipe #220704.

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READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
Drop in green beans and cook 3 to 4 minutes.
Drain potatoes and green beans and allow to cool.
Place eggs in cold or ice water bath to cool.
Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
Cut eggs into wedges and arrange on top; serve.

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