Our hearty riff on Nicoise salad includes snappy green beans, crispy potatoes, and marinated olives, all tossed in zippy shallot-mustard vinaigrette. Make a double batch of dressing and use it on pork chops, grain bowls, or roasted vegetables throughout the week. Look to the olive bar in the prepared foods section of specialty grocery stores for a variety of briny accouterments. Serve this protein-rich main on the fly by preparing the toppings ahead of time and waiting to dress the salad until ready to eat.
How to Make It
Combine ¼ cup of the oil, mustard, honey, lemon juice, shallots, salt, and 1/8 teaspoon of the black pepper in a bowl. Stir with a whisk. Set aside.
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 10 minutes or until tender. Drain.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add potatoes, cut-side down, and remaining 1/8 teaspoon black pepper; cook 4 to 5 minutes, stirring occasionally, until browned. Transfer to a plate.
Add green beans to pan, and cook, 3 to 4 minutes, until crisp-tender. Transfer to a plate. Add ham to pan, and working in batches, cook 1 minute per side, until heated through.
Divide mixed greens evenly among 6 plates. Top evenly with potatoes, green beans, and tomatoes. Add 1 quartered hardboiled egg and 1 slice ham to each salad. Top with 2 tablespoons shallot-mustard vinaigrette. Garnish with olives, if desired.