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Nicoise-style Crudites

Photo: Iain Bagwell Styling: Kellie Gerber Kelley

Active time 20 mins
Total time 30 mins

Serves 6

Arrange veggies on a pretty platter or board covered tightly with plastic wrap for easy transport.


  • 12 fingerling potatoes, halved lengthwise (about 14 oz.)
  • 1/4 cup plus 1 1/2 tsp. kosher salt, divided
  • 1/2 pound haricots verts (French green beans)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 small shallot, finely chopped
  • 1 small garlic clove, finely grated
  • 2 teaspoons whole-grain Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped pitted Nicoise olives
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon black pepper, divided
  • 3 plum tomatoes, cut into wedges
  • 1 head Belgian endive, separated into leaves
  • 2 Persian cucumbers, diagonally sliced (about 4 oz.)
  • 3 hard-boiled eggs, halved

How to Make It

  1. Place potatoes in a medium saucepan. Add 1/4 cup salt and water to cover by 2 inches. Bring to a gentle boil over medium-high; reduce heat to low, and simmer 8 to 10 minutes or until just tender, adding haricots verts during the last 2 minutes of cook time. Drain vegetables, and plunge into ice water to stop the cooking process.

  2. Stir together lemon juice, shallot, garlic, and mustard in a medium bowl. Let stand 5 minutes. Whisk in olive oil, olives, and parsley. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.

  3. Drain potatoes and haricots verts, and pat dry with paper towels. Arrange cooked vegetables, tomatoes, endive leaves, cucumbers, and eggs on a serving board; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with vinaigrette.