Salade Composée

Ingredients(for One large plated salad per person)

• 3 cups Mixed salad greens (mesclun or a mix of frisée, arugula, and butter lettuce)
• 1 cup Cherry tomatoes (halved)
• 1 cup Green beans (trimmed)
• 1 cup New potatoes (small, quartered)
• 1/2 cup Radishes (thinly sliced)
• 2 Hard-boiled eggs (sliced)
• 1/4 cup Black olives (Niçoise variety preferred)
• 1 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 2 tbsp Extra virgin olive oil
• 2 tbsp Fresh herbs (parsley, chives, or tarragon) - optional
• to taste Salt and pepper

Instructions

1. 1

   Begin by bringing a small pot of water to a boil. Add the quartered new potatoes and cook for 10-12 minutes, until fork tender. Drain and set aside to cool.

   12 minutes

   Use waxy potatoes for the best texture in salads.

2. 2

   In the same pot, blanch the green beans for 2-3 minutes until just tender but still crisp. Immediately transfer to a bowl of ice water to preserve their color and crunch.

   5 minutes

   Shocking the beans in ice water helps retain their bright green color.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together Dijon mustard, red wine vinegar, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking until emulsified.

   3 minutes

   For a lighter version, reduce olive oil and add a splash of lemon juice.

4. 4

   Arrange the mixed salad greens on two large plates. Artistically arrange the potatoes, green beans, cherry tomatoes, radishes, hard-boiled eggs, and black olives over the greens.

   5 minutes

   Keep each ingredient sectioned for a classic composed presentation.