Mediterranean-style Salad with Herby Caper Vinaigrette
Apr 05, 2024
BY SARAH MASTRACCO
SERVES 2
PREP TIME: 15 minutes
COOK TIME: 5 minutes
TOTAL TIME: 20 minutes
Ingredients:
- 1 tablespoon dijon mustard
- 3 tablespoons red wine vinegar
- 1 tablespoons finely chopped shallots
- 2 tablespoons capers, drained
- 2 tablespoons finely chopped herbs (mint, parsley and/or tarragon)
- 1/3 cup extra virgin olive oil
- Kosher Salt, to taste
- Ground black pepper, to taste
- 1 pound haricot verts (thin green beans), ends trimmed
- 4 cups chopped lettuce (Romaine, kale or escarole)
- 2 large eggs, soft or hard boiled and halved
- 1 cup cherry tomatoes, halved
- 3-4 radishes, thinly sliced
- 1/2 cucumber, peeled and thinly sliced on a bias
- 1/2 cup pitted Nicoise, Green Castelvetrano or Kalamata olives
- Lemon Wedges for serving
Instructions:
- In a small bowl, whisk to combine dijon mustard, red wine vinegar, shallots, capers, chopped herbs, 1/3 cup extra virgin olive oil and salt and pepper to taste; set aside.
- Bring a medium pot of water to a boil and cook green beans until just tender, about 3-5 minutes. Drain and rinse with very cold water, then drain and pat to dry.
- Arrange the lettuce on a platter or 2 plates. Top with green beans, eggs, tomatoes, radishes, cucumbers and olives, Drizzle over vinaigrette and season with salt and pepper. Serve with lemon wedges.
COOK'S NOTES:
- Choosing the Right Ingredients: Opt for the freshest vegetables you can find, as they are the backbone of this salad.
- Green Beans: To ensure green beans are cooked to perfection, keep a close eye on them while boiling. Green beans should retain a slight crunch to add texture to the salad.
- Vinaigrette Variation: Feel free to adjust the vinaigrette to your taste. If you prefer a less tangy dressing, reduce the vinegar slightly. For a herbier flavor, add more mint, parsley or tarragon.
