Judy Ludy and Puppet Prepare…NICOISE INSPIRED 4th of JULY SUMMER SALAD!

JUDY LUDY AND PUPPET COOK! EP 16 || 4th of July Picnic Salad
In this episode, Judy shows Puppet how to prepare a Niçoise inspired summer salad with green beans and petite red potatoes, perfect for a 4th of July Celebration!
Let’s begin…
STEP 1: INGREDIENTS (6) + Fresh Basil, Oregano and S&P + SHOPPING LIST
1. FRESH GREEN BEANS - PICKED, TRIMMED AND CRISP COOKED
2. PETITE RED POTATOES - BOILED BUT NOT MUSHY - ½ POUND
3. KALAMATA OLIVES - 4 OZ
4. HB EGGS (HARD BOILED EGGS) - 3-4 quartered
5. FETA CHEESE - 4 OZ
6. HEIRLOOM CHERRY TOMATOES - HALFED OR QUARTERED
7. FRESH BASIL
8. OREGANO/SALT/PEPPER TO TASTE
You could also add crumbled bacon or blue cheese if you like.
SIMPLE MUSTARD DRESSING:
DIJON
STONE GROUND MUSTARD
RED WINE VINEGARD
OLIVE OIL/S&P
STEP 2: EQUIPMENT NEEDED
Large salad bowl to build salad
Chef’s Knife
Paring Knife
Salad Tongs
STEP 3: PREP
Prepare all ingredients
Clean, chop, dice, measure all ingredients and have them at the ready
STEP 4: BUILD THE SALAD
1. Building your salad in the bowl, add the green beans.
2. Then add the red potatoes, tomatoes, Kalamata olives, HB eggs, and feta cheese.
3. Then tear basil leaves to taste
4. Once all ingredients are added to the bowl, sprinkle dried oregano (to taste) on top of all ingredients.
4. Add a sprinkle of salt and pepper
5. Drizzle mustard dressing or serve on the side.
Leave the salad un-tossed and take to the table to present
Toss tableside
Paired with a crusty load of bread, alongside room temperature butter for spreading and a bottle of chilled Rose or crips Sauvignon Blanc - you have a complete and delicious meal.
Enjoy!

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