Nicoise-style salad with artichoke tapenade


  1. Cut up the potatoes and boil in salted water for about 10-15 minutes, depending on the size of the potatoes, until tender but still slightly crunchy. Rinse with cold water once cooked. Set aside.
  2. Grill the asparagus in sections in a frying pan at the same time, or cook in the same pot as the potatoes, 2 to 3 minutes before the potatoes are done.
  3. Prepare the vinaigrette by mixing all the ingredients together.
  4. Prepare the vegetables and add them to a large serving bowl.
  5. Add the dressing and it's ready to serve!


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