Goat Cheese Nicoise Salad

Since I returned to work three weeks ago we've been trying to focus our Sunday afternoons on prepping lunches for the week. I typically try to make one recipe for my Monday/Wednesday/Friday lunches and another for my Tuesday/Thursday lunches to help break up the week. In an effort to avoid coming into contact with different people during the lunch hour I've also focused on making vegetarian lunches that do not need to be reheated. This salad seemed like a good pick because it used red potatoes from our CSA as well as several ingredients we already had on hand. For this week I needed one less lunch than usual so Dave and I both took this salad early in the workweek. If you're going to take it later in the week you can leave the shell on the hardboiled egg to preserve its freshness.  

Recipe slightly adapted from Sunset

-3 ounces red potatoes, quartered
-2 large eggs
-110 grams green beans, ends trimmed
-2 cups mixed baby greens
-1/2 cup cherry tomatoes, cut in half
-6 pitted kalamata olives, cut in half
-2 ounces goat cheese
-2 tablespoons lemon juice
-2 tablespoons olive oil
-1/4 teaspoon kosher salt
-1/4 teaspoon pepper

Put the quartered red potatoes in a large saucepan and cover with water. Bring to a boil and reduce to a simmer until the potatoes are fork-tender (this should take about 12 minutes). About halfway through the cooking time add the trimmed green beans. Once the potatoes are cooked remove both the potatoes and green beans from the cooking water and allow to cool.

While the potatoes and green beans cook, place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover the pot, and remove it from the heat and set aside for  10 minutes. Drain the water and cool the eggs in ice water.

Add the mixed greens to your lunch container, arrange the potatoes, green beans, tomatoes, olives, and goat cheese over top. Season the top with salt and pepper. Add the hardboiled egg to another space in the container and combine the lemon juice and olive oil together in another.


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