Salade Nicoise

ingredients
all
2 tbsp mustard
¼ cup sherry vinegar
2 tbsp lemon juice
1 egg yolks
½ cup olive oil
¾ cup toasted almond oil
1 ½ teaspoon garlic
minced
2 tbsp shallots
minced
salt and pepper
5 eggs
2 cups French green beans
cleaned and stemmed
1 cup fingerling potatoes
boiled
1 cup roasted red peppers
julienne
2 cups leeks
julienne
3 cups friseé
1 cup pitted olives (Niçoise)
For the Vinaigrette
1
Combine the mustard, salt, egg yolks, and vinegar and lemon juice in a mixing bowl. Whisk together and slowly pour the olive oil in a thin, steady stream. *very important to add oil very very slowly until the emulsion takes. Hint: you never want to add more oil than there is mustard mixture in the bowl. If it becomes too thick, then add a little cold water. Stir in the remaining ingredients. Season with salt and pepper to taste.
For the Salad
2
Blanch green beans in boiling salted water for 5 minutes; or until tender. Blanch potatoes in boiling salted water for 5 minutes; or until tender. Remove both from pot and place them into a bowl of ice water – this will stop them from cooking further. Then cut into 1” pieces. Cook eggs in simmering water for 4 minutes. Put eggs in a saucepan and cover with cold water while preparing salad. Toss all of the ingredients separately in the vinaigrette.
3
Fry leeks in oil and add to salad as garnish.
To Serve
4
In the center of a plate or shallow bowl place the salad first then artfully add the olives and half an egg. This goes well with some fresh grilled bread!