Nicoise-Style Crudites

• 12 fingerling potatoes, halved lengthwise (about 14 oz.)
• 1/4 cup plus 1 1/2 tsp. kosher salt, divided
• 1/2 pound haricots verts (French green beans)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 small shallot, finely chopped
• 1 small garlic clove, finely grated
• 2 teaspoons whole-grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup finely chopped pitted Nicoise olives
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon black pepper, divided
• 3 plum tomatoes, cut into wedges
• 1 head Belgian endive, separated into leaves
• 2 Persian cucumbers, diagonally sliced (about 4 oz.)
• 3 hard-boiled eggs, halved

1. Place potatoes in a medium saucepan. Add 1/4 cup salt and water to cover by 2 inches. Bring to a gentle boil over medium-high; reduce heat to low, and simmer 8 to 10 minutes or until just tender, adding haricots verts during the last 2 minutes of cook time. Drain vegetables, and plunge into ice water to stop the cooking process.
2. Stir together lemon juice, shallot, garlic, and mustard in a medium bowl. Let stand 5 minutes. Whisk in olive oil, olives, and parsley. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
3. Drain potatoes and haricots verts, and pat dry with paper towels. Arrange cooked vegetables, tomatoes, endive leaves, cucumbers, and eggs on a serving board; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with vinaigrette.

potatoes, kosher salt, verts, lemon juice, shallot, garlic, wholegrain, extravirgin olive oil, nicoise olives, parsley, black pepper, tomatoes, endive, cucumbers, eggs

Taken from www.myrecipes.com/recipe/nicoise-style-crudites (may not work)