Near Nicoise Salad


  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon capers, chopped
  • Kosher salt and ground black pepper to taste
  • 1 pound large shrimp, poached and cooled
  • 8 ounces Yukon gold potatoes, quartered and boiled
  • 6 ounces green or yellow wax bean, blanched
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 cup sweet 100 tomatoes, halved
  • 1/2 cup scallions, chopped
  • 2 hard boiled egg whites, diced 1-inch


In a large mixing bowl, whisk together mustard and lemon juice. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in capers. Season to taste with salt and pepper. Toss shrimp, potatoes, beans, California Ripe Olives, tomatoes, scallions and eggs with dressing until evenly coated. Serve immediately.

Serving suggestion: Crumble remaining hard boiled egg yolk on top to garnish.

Nutritional Analysis Per Serving: Calories 313, Fat 11, Cholesterol 113mg, Sodium 669mg, Carbohydrate 29g, Protein 24g, Calories from fat 33%