Saturday, June 9, 2012

Recipe: Quasi-Niçoise

Baby Red Potatoes, sliced into 1" pieces, steamed
Fresh Green Beans, cut into 2" pieces, steamed
Capers, drained
Olive Oil
Kalamata Olives
Dijon Mustard (I love Kopps for this)
1 tsp Thyme, freshly chopped
Freshly Ground Black Pepper
French gray sea salt *optional
1 clove Minced Garlic *optional

Using a wire whisk, combine the olive oil and dijon mustard, then add the thyme and garlic.

In a large bowl, combine the olives, capers, potatoes and green beans.  Toss with the olive oil-mustard mix and season with freshly ground black pepper. 

No comments:

Post a Comment