Salade niçoise

1 clove garlic, minced
Kosher salt, to taste
1⁄3 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

1 lb. small new potatoes
8 oz. haricot verts, steamed (green beans)
12 oz. cherry tomatoes, halved
1⁄2 cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
4 hard-boiled eggs, halved lengthwise
1 small cucumber, thinly sliced

Make the dressing:
In a small cup measure with a spout, whisk together garlic, oil, juice, mustard, shallot, and salt and pepper; set aside.
Make the salad:
Boil potatoes and eggs for 10 minutes – rinse with cold water immediately to stop cooking. Chop potatoes in quarters.
Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper.

Recipe adapted from

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