A few weekends ago we had some friends over for lunch…I wanted to serve something that I could prep ahead of time. Something fresh and simple but also special.

Enter Niçoise.

  
This dish has something for everyone. The kids liked the salty olives and roast chicken. The adults ate everything.

 
I slightly tweaked Martha’s dressing recipe, tossing it with halved cherry tomatoes, boiled potatoes, steamed string beans, and baby bib lettuce:

• 2 teaspoons Dijon mustard
• 2 teaspoons red-wine vinegar
• 2 teaspoons champagne vinegar
• 1 small shallot, minced
• 1/4 cup extra-virgin olive oil

 
I will serve this again soon – it is a keeper.