1/3 C olive oil
¼ C lemon juice
1 t dried oregano
1 t dried thyme
1 t Dijon mustard
1 clove garlic
Salt, pepper to taste
2 T water
Small red potatoes
Fresh green beans
Dark red kidney beans
Bib lettuce or other soft leaf lettuce
Hard boiled eggs, quartered
Marinated artichoke hearts - drained
Best quality Kalamata or Nicoise olives
Prepare the dressing by whisking the lemon juice, Dijon, garlic, herbs, and olive oil. The best way to deal with the raw garlic is to peel the clove and grate it on a fine rasp. Just make sure it is minced or grated as finely as possible. Add water to taste, making sure the dressing is not too heavy or oily. I like mine a bit thinner and I find that by loosening the dressing just a bit with some water, I get the perfect consistency.
Boil the eggs. Cool completely and cut in pretty quarters.
Quarter and boil the potatoes until fork tender. While still warm, pour some dressing over them. The warm potatoes will absorb all the tangy goodness and increase in taste. The potatoes taste much better if they are never refrigerated – keep them at room temperature.
Steam the beans and asparagus. I do mine in the same steamer, being careful not to overcook the asparagus. Cool under cold running water. Drizzle some dressing over the steamed beans and asparagus.
Drain and rinse the kidney beans. Drizzle some dressing over the beans.
Arrange the lettuce on a large serving platter. Drizzle some dressing over the lettuce. Arrange the remaining salad components around the platter – drizzling dressing over all.
(original recipe from Taste of Home April/May 2012)
Tracy's Living Cookbook