Nicoise-Style Salad with Sardines

Ingredients

4
hard-boiled eggs
1 pint
cherry tomatoes (halved)
8 ounces
green beans (stems removed)
6
small potatoes (boiled until fork tender, sliced in half or quartered;substitute artichoke hearts if eating Paleo.)
2
red bell peppers
1
cucumber (thinly sliced)
1
head of lettuce (bib or romaine)
1 can
sardines (4 oz can)
2 tablespoons
capers
1 handful
basil leaves (roughly chopped)
Yields:
Servings

Additional Notes

Add radishes, olives, cooked beans or whatever is in season

Instructions

Blanch green beans: Bring a pot of water to a boil, lower to a simmer, drop in the green beans for 1 minute. Transfer to a ice-water bath.  Drain.

Roasting the bell peppers: Roast the peppers on an open flame (on your gas range or grill), using tongs turn until charred on all sides. Place in a paper bag for 10 to 15 minutes (to help loosen the skins). Scrape the charred skin, remove the seeds, and slice into thick strips.

Assembling the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle Basil Vinaigrette over all the ingredients, season with salt and pepper, garnish with basil and just before serving.