Summer Market Salad
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
• 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:
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.