Vegan Salade Niçose

• • • 1 lemon, juiced
  • • 1 tablespoon champagne or white wine vinegar
  • • 2 fat cloves garlic, grated
  • • 1/3 cup olive oil
  • • 1 tablespoon Dijon mustard
  • kosher salt and freshly cracked black pepper to taste

• • • 1 ½ cup baby tomatoes, halved or left whole if small
  • • ½ medium red onion, thinly sliced
  • • 1 teaspoon dried oregano
  • • 3 tablespoons extra virgin olive oil
  • • 2 tablespoons red wine vinegar
  • Kosher salt and freshly cracked black pepper

• • 12 oz chickpeas, cooked

• • 1/2 lb baby Dutch potatoes boiled till tender halved if they are large

• • 3-4 hard boiled eggs (leave out of vegan)

• • 2-3 good quality anchovies optional (leave out of vegan)

• • 8-10 oz or more French Haricot Verts, or any green beans of your choice blanched

• • 2-3 small Persian cucumbers, thinly sliced

• • 5-6 cups dark green lettuce (romaine, Butter Lettuce, Little Gem)

• • ½ cup castelvetrano olives, pitted or olives of you choice

• • 4 oz snap peas or asparagus, blanched

• • 1 cup diced Radishes, halved or quartered depending on the size

• • Fresh Parsley or basil chopped

• Fresh Chives, chopped

INSTRUCTIONS

1. 1. Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.

1. 1. Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.

1. On a large serving platter, arrange the market lettuce, from there all you need to do is pile on the ingredients.  Cooked chickpeas, blanched French beans (haricot verts), cucumbers, blanched snap peas, olives, potatoes, radishes. Sprinkle with the fresh herb, vianaigrette and serve with extra vinaigrette on the side.