Broccoli Nicoise Salad

• 4 cups broccoli florets
• 3 medium potatoes, cooked and diced
• 12 lettuce leaves
• 2 tomatoes, cut into wedges
• 2 hard-boiled eggs, cut into wedges
• 4 slices bacon, cooked and chopped
• 1/4 cup black olives, pitted and sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook or steam broccoli until tender-crisp, 2 to 3 minutes.
2. Drain and plunge into cold water then drain well and place in bowl.
3. Combine potatoes with broccoli.
4. In a small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper until well combined.
5. Drizzle about 1/3 of the dressing over broccoli and potato mixture and gently toss to coat.
6. To serve, arrange lettuce leaves on individual plates and top with broccoli mixture, tomatoes, eggs, bacon and olive on lettuce and drizzle with remaining dressing.

broccoli florets, potatoes, tomatoes, eggs, bacon, black olives, olive oil, red wine vinegar, dijon mustard, dried basil, salt, black pepper

Taken from www.food.com/recipe/broccoli-nicoise-salad-41041 (may not work)