Name: Baby Kale Salad "Nicoise Style" With Le Poivre
Yield: 4
Ingredients: 3 heads baby kale, cleaned, washed, and cut into bite-sized pieces (or bagged mix); 1 Yukon Gold potato, diced into 1/4-inch pieces, and boiled; 1 small red bell pepper, diced into 1/4-inch pieces; 1 small yellow bell pepper, diced into 1/4 inch pieces; 1 pint cherry tomatoes, halved; 1/2 pound haricot verts, cleaned, cut into 2-inch lengths, and blanched; 2 scallions, white part only, thinly sliced; 1/2 cup Nicoise olives, pitted; 3 tablespoons sherry vinegar; 2 teaspoons Dijon mustard; 6 tablespoons extra virgin olive oil; 4 hard-boiled eggs, sliced (optional); Le Poivre spice blend, to taste; Salt, to taste

With great acidity, citrus and floral notes, a coarse texture, and a light sweetness, this peppery spice blend offers great flavor to salad dressings, marinades, meats, and vegetables.

After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.

Baby Kale Salad "Nicoise Style" With Le Poivre

Rated 3.7 stars by 3 readers

Author

Eric Ripert & La Boîte, “Voyager Collection”

Servings/Yield

Ingredients

3 heads baby kale, cleaned, washed, and cut into bite-sized pieces (or bagged mix)
1 Yukon Gold potato, diced into 1/4-inch pieces, and boiled
1 small red bell pepper, diced into 1/4-inch pieces
1 small yellow bell pepper, diced into 1/4 inch pieces
1 pint cherry tomatoes, halved
1/2 pound haricot verts, cleaned, cut into 2-inch lengths, and blanched
2 scallions, white part only, thinly sliced
1/2 cup Nicoise olives, pitted
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
4 hard-boiled eggs, sliced (optional)
Le Poivre spice blend, to taste
Salt, to taste

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Directions

Combine the mustard and sherry vinegar in a bowl. Slowly whisk in the extra virgin olive oil to make the dressing. Add a little water if the dressing starts to get too thick. Season with salt and Le Poivre spice.
Combine kale, tomatoes, olives, and all other vegetables together in a large bowl. Season with salt and a generous sprinkle of Le Poivre spice. Drizzle with dressing and mix gently to coat well.
Divide evenly onto 4 plates. If desired, arrange the hard-boiled egg slices around the salad making sure to season them with salt and Le Poivre spice. Serve immediately.