Broccoli Nicoise Salad

I found the recipe for this tasty salad in a Ontario Fresh flyer insert a few years back and I have been making it regularly since then.

INGREDIENTS

4 cups broccoli florets

3 medium potatoes, cooked and diced

Lettuce leaves or mixed greens

2 tomatoes cut into wedges

2 hard-cooked eggs cut into wedges

4 slices bacon, cooked and chopped

1/4 cup black olives

1/2 cup olive oil

2 tablespoons red wine vinegar

1 clove garlic, pressed

1/2 teaspoon GF Dijon mustard

1 teaspoon finely chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

In saucepan of boiling water, cook broccoli until tender-crisp, 2-3 mins.  

Drain and plunge into cold water; drain well and place in bowl.  

Dice potatoes and combine with broccoli. 

In a small bowl, whisk together oil, vinegar, garlic, mustard, basil, salt and pepper; drizzle small amount over broccoli and potato mixture; gently toss to coat. 

Arrange broccoli mixture, tomatoes, eggs, bacon and olives on lettuce; drizzle with remaining dressing.  

Serve at room temperature.