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Categories:
potatoes green beans champagne vinegar olive oil tarragon honey salt cracked black pepper romaine lettuce eggs cucumber chopped kalamata olives shallot
Viewed: 16 - Published at: 7 years agoIngredients
- 5 new potatoes yellow-flesh tiny, or fingerling potatoes, 6 ounces, sliced 1/4 inch thick
- 1 cup green beans cut into 1-inch pieces
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh tarragon snipped
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 cups romaine lettuce chopped
- 3 eggs hard-cooked, cut into wedges
- 1/2 cup English cucumber chopped
- 1/4 cup kalamata olives or pitted nicoise
- 3 radishes thinly sliced
- 2 tablespoons shallot thinly sliced, 1 medium
Method
- In a covered medium saucepan cook potatoes and green beans in enough boiling water to cover for 5 to 8 minutes or until tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.
- For vinaigrette, in a screw-top jar combine vinegar, oil, tarragon, honey, salt, and pepper. Cover and shake well.
- In a large bowl combine potatoes, green beans, lettuce, eggs, cucumber, olives, radishes, and shallot. Add vinaigrette; toss gently to coat.
- Nutrition Facts (French Chopped Salad) Per serving: 148 kcal cal., 10 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 93 mg chol., 221 mg sodium, 11 g carb., 3 g fiber, 3 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
