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 asparagus
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
Method:
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)
