French Fusion Layered Salad

This salad is my version of a French Nicoise salad.  It has marinated artichoke hearts typically found in Italian antipasto salad, and the trifle bowl is usually used for English desserts.  Trifle bowls are really versatile for presenting any dish that has a lot of colorful layers.   Try layering fruits in the bowl to make a fruit salad, or layering pasta and veggies.  As you scoop it onto your plate everything gets tossed together.  It’s beautiful, fresh and delicious.

French Fusion Layered Salad

1 ½ pints cherry tomatoes

1 heart of romaine, washed and shredded

¾ cup katamala olives

¼ cup capers

¾ pound fresh green beans

5 cups red potatoes cut into 1 ½ inch cubes

6 tablespoons olive oil divided

Salt

2- 12 ounce jars of marinated artichoke hearts

3 tablespoons Dijon mustard

3 tablespoons balsamic vinegar

1 tablespoon agave nectar

1.       Preheat the oven to 400 degrees F.  Place the potatoes on a large sheet pan.  Drizzle with 3 tablespoons olive oil and sprinkle with salt.  Bake for 45 to 50 minutes until golden and crisp on the outside, turning with a spatula half way through baking.  Set aside to cool.

2.       While the potatoes bake, bring a large pot of water to a boil.  Blanch the green beans by placing them in the boiling water until they turn bright green, about 3-4 minutes.  Remove from the water with a slotted spoon and immerse in ice water to stop cooking.  Once they are cool, remove from the water and remove the excess moisture, and set aside.

3.       Prepare the dressing by whisking together the mustard, balsamic vinegar, 3 tablespoons olive oil and agave nectar.  Set aside.

4.       Layer half of each ingredient in order; romaine, tomatoes, artichokes, and green beans.  Drizzle 3 tablespoons of the vinaigrette on top.  Next layer half of the potatoes, olives and capers.  Repeat layering the ingredients in order.  Top with extra cherry tomatoes.  Serve with the extra vinaigrette.