French-style Salad Platter
Prep Time
Cooking Mode
6 Red Petites Potatoes
1 cup green beans, trimmed, cut in half
2 cups torn Boston lettuce leaves
2 plum tomatoes, cut into wedges
2 hard-boiled eggs, sliced
¼ small red onion, thinly sliced
Vinaigrette
2 tbsp lemon juice
1 tbsp Dijon mustard
½ tsp pepper
2 tbsp olive oil
6 Red Petites Potatoes
1 cup green beans, trimmed, cut in half
2 cups torn Boston lettuce leaves
2 plum tomatoes, cut into wedges
2 hard-boiled eggs, sliced
¼ small red onion, thinly sliced
Vinaigrette
2 tbsp lemon juice
1 tbsp Dijon mustard
½ tsp pepper
2 tbsp olive oil
Directions
1Bring potatoes to a boil in a large pot of salted water and cook until tender, about 15 min. Add green beans to pot during last 2 min. of cooking to tenderize beans. Drain vegetables and run under cold water until cold.
2Cut potatoes into quarters and arrange in a section on a large platter. Fill rest of platter with sections of beans, lettuce, tomatoes, eggs and red onion.
3To make the vinaigrette, whisk together olives, lemon juice, mustard, pepper and olive oil and then pour over salad.
Tips
1
Double this vinaigrette recipe and use it as a flavourful marinade for fish or chicken.
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Personal Note
Personal Note
