Salad Nicoise

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Bright, balanced, and deeply satisfying, this Provençal classic brings together the best of land and sea

Prep Time:

30 Minutes

Cook Time:

Yield

Ingredients

4 Eggs, room temperature

Handful Green Beans, snipped

Handful Asparagus Stalks, ends peeled

8 Cherry Tomatoes, sliced

1/4 Red Onion, thinly sliced

8 Kalamata Olives, pitted

1 Can Tuna, albacore

1 T. Capers

Field Greens

Tangy Potato Salad - recipe here

Mustard Vinaigrette

1 T. Dijon Mustard

1 T. Shallots, minced

1/2 C. Olive Oil

3 T. Champagne Vinegar

1 t. Tarragon, dried

Kosher Salt & Freshly Ground Pepper

Preparation

Prepare an ice bath

In a large saucepan, bring 1 quart of water to boil. First, add the green beans and blanch, then remove and put in ice bath to halt cooking, and place on paper towel to drain. Do the same for the asparagus. Bringing the water back up to a boil, add the eggs and set a timer for 10 minutes. Cover the eggs and turn off the heat. Remove the eggs and place into ice bath until chilled.

Make the vinaigrette by whisking together the mustard, tarragon, shallots, and vinegar. Slowly add the oil, while continuing to blend. Season with salt & pepper to taste.

Toss the greens with some vinaigrette, assemble ingredients and drizzle with more vinaigrette.

Find more Composed Salad and Powerbowl inspirations here →The Art of the Power Bowl

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