Assemble this shrimp salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.
I made half this recipe for 2 of us. i followed the directions and mixed everything together...i would not do that next time. i think the beauty of this salad is to plate it individually and place a small amount of the eggs, beans, etc. on the greens. It was quite good. I subbed halved heirloom cherry tomatoes for the whole, kalamata olives and did not make the potatoes. I bought a baby romaine greens mix at whole foods and that worked great. I only used 2 garlic cloves for half the recipe and didn't think the dressing was very strong but it was good.
This was excellent. It does take quite a bit of prep time, but it is worth it. Great for a weekend meal. I hard-boiled the eggs the night before. Next time (and there WILL be a next time,) I will boil the red potatoes and green beans in advance, while I am boiling the eggs, and refrigerate them all overnight.
This was a delicious dinner! 2 pounds of shrimp is way to much for the 2 tablespoons of vinaigrette, but other than that, there was so much flavor and every part of the salad was great together or on their own! I loved it and will definitely make this salad again.
WAY TO MUCH GARLIC. this dressing ruined the entire salad. would never make this again.
Delicious!! The marinade on the shrimp is one of the best I've tried
This was a good solid recipe. It was a lot of prep work of cutting and slicing though. I was looking to an easy summer dish to beat the heat. It beat the heat to eat but not to prepare!!
My husband and I liked this alot. I made the recipe exactly as written. Will definitely make again and would be a great summer dinner for company.
