Summer Market Salad

Serves 4.

Note: Prepare the potatoes, green beans and eggs in advance, as well as the remainder of the ingredients. Assemble salad right before serving. From Beth Dooley.

• 1 lb. small new potatoes

• Salt

• 1 lb. green beans, topped and tailed

• 4 to 6 eggs

• 1 garlic clove, smashed

• 1/4 c. extra-virgin olive oil

• 2 tbsp. fresh lemon juice

• 1 tbsp. coarse mustard

• Freshly ground black pepper to taste

• 12 oz. cherry tomatoes, halved

• 2 large red tomatoes, sliced into wedges

• 1/2 c. pitted black olives

• 6 to 8 oz. smoked whitefish, skinned, bones removed, flaked


To prepare the potatoes: Bring a medium pot of water to a boil, add a generous pinch of salt and the potatoes, lower the heat to a simmer, and cook until the potatoes are fork-tender, about 10 minutes. Drain and set aside.

To prepare the green beans: Bring a medium pot of water to a boil, add the green beans, lower the heat to a simmer and cook until the beans are just beyond tender crisp, about 3 to 5 minutes. Drain and set aside.

To hard-cook the eggs: Place eggs in a single layer in the bottom of a pot. Add enough water to cover by 2 inches. Bring water to a boil, then immediately remove pot from heat and cover. Let sit for 15 minutes. Drain and cool eggs with cold water; peel and slice into wedges.

To prepare the dressing: Whisk together the garlic, olive oil, lemon juice, mustard and salt and pepper to taste.

To assemble salad: Arrange the salad components on a platter or individual plates (the potatoes, green beans, wedges of eggs, cherry tomatoes, red tomatoes, olives and whitefish), drizzle with a little dressing, and serve with the remaining dressing passed alongside in a bowl.

Nutrition information per serving:

Calories 425

Carbohydrates 38 g

Protein 22 g

Fat 22 g

Saturated fat 4 g

Cholesterol 200 mg

Sodium 860 mg

Total sugars 10 g

Dietary fiber 9 g

Exchanges per serving: 1½ starch, 1 carb, 2½ medium-fat protein, 1½ fat.