Winter Niçoise Salad with Roasted Potatoes
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This Winter Niçoise Salad with Roasted Potatoes is a light yet satisfying dish. It features a combination of roasted potatoes, eggs, and vegetables, all tossed in a flavorful vinaigrette dressing. The roasted potatoes add a wonderful crunch and flavor to the salad, while the eggs and vegetables provide a healthy dose of nutrition. This is a vegetarian-friendly meal that is sure to please everyone.
Ingredients:
- 2 pounds small potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1/4 cup pitted kalamata olives
- 4 hard boiled eggs, sliced
- 1/4 cup capers
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup olive oil
Directions:
- Preheat oven to 425°F. Place potato wedges on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Roast in preheated oven for 25-30 minutes, or until potatoes are golden and crisp.
- In a large bowl, combine lettuce, tomatoes, cucumber, olives, eggs, and capers.
- In a small bowl, whisk together vinegar, mustard, honey, and olive oil. Pour over salad and toss to combine.
- Once potatoes are done, add to the salad and toss to combine.
- Serve immediately.
- Optional: Top with crumbled goat cheese or feta cheese.
- Enjoy!