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La Fleur's Winery
 
July 23, 2018 | LF's Tipsy Treats | La Fleur's Winery

Nicoise Salad with Lemon-Olive Vinaigrette Perfect for a Hot San Diego Summer Day!

Nicoise Salad with Lemon-Olive Vinaigrette 
This classic salad pairs beautifully with La Fleur’s Pinot Gris, perfect for a hot San Diego Summer Day!

INGREDIENTS
Salad 
1 head romaine lettuce, cut into bite-size pieces 
4 eggs, hard-boiled 
Two 5-ounce cans (good quality) light tuna in oil, drained 
1 tomato, sliced 
1/2 pound asparagus, blanched 
2 large red potatoes, cubed and boiled
1/2 red onion, thinly sliced 
Kosher salt
Freshly ground black pepper
Lemon-Olive Vinaigrette
1 teaspoon Dijon mustard 
1/2 lemon, juiced 
1/2 teaspoon vinegar (recommended: white wine vinegar) 
1/4 cup olive oil 
1 tablespoon chopped fresh thyme 
1/2 cup briny olives, chopped (recommended: Nicoise)
Kosher salt 
Freshly ground black pepper
1 bottle  La Fleur’s Pinot Gris That's Nice, On Ice?


Instructions
Lemon-Olive Vinaigrette: In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper to taste. Let sit at least 10 minutes to marry the flavors.

Salad: On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve with chilled La Fleur’s Pinot Gris.

 

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