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Lilydale® Carved Turkey Breast Nicoise Salad

For the vinaigrette, in a medium bowl whisk together mustard, shallot, garlic and lemon juice or red wine vinegar. Whisking constantly, slowly drizzle in the olive oil until emulsified. Season with salt and pepper and set aside.
Place potatoes into a medium pot full of salted water, bring to a boil, cook until tender, about 15 minutes. Prepare an ice bath, in a large bowl. Drain hot water and place potatoes into an ice bath to cool quickly. Drain again and cool fully in the refrigerator on a sheet pan.
In a separate medium pot, bring salted water to a boil. Prepare another ice bath in a large bowl with fresh ice and cold water. Blanch green beans, until vibrant green and tender-crisp, about 2 to 3 minutes. Submerge them into the ice bath to cool quickly. Drain and store in the fridge until ready to use.
Peel eggs and cut them in half, set aside.
To assemble, layer mixed greens over a salad platter. Arrange Lilydale® Carved Turkey Breast, potatoes, green beans, olives, red onion, cherry tomatoes and eggs. Add microgreens, if using. Whisk vinaigrette again and drizzle over salad and serve immediately.

Ingredients

Directions

For the vinaigrette, in a medium bowl whisk together mustard, shallot, garlic and lemon juice or red wine vinegar. Whisking constantly, slowly drizzle in the olive oil until emulsified. Season with salt and pepper and set aside.
Place potatoes into a medium pot full of salted water, bring to a boil, cook until tender, about 15 minutes. Prepare an ice bath, in a large bowl. Drain hot water and place potatoes into an ice bath to cool quickly. Drain again and cool fully in the refrigerator on a sheet pan.
In a separate medium pot, bring salted water to a boil. Prepare another ice bath in a large bowl with fresh ice and cold water. Blanch green beans, until vibrant green and tender-crisp, about 2 to 3 minutes. Submerge them into the ice bath to cool quickly. Drain and store in the fridge until ready to use.
Peel eggs and cut them in half, set aside.
To assemble, layer mixed greens over a salad platter. Arrange Lilydale® Carved Turkey Breast, potatoes, green beans, olives, red onion, cherry tomatoes and eggs. Add microgreens, if using. Whisk vinaigrette again and drizzle over salad and serve immediately.