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This salad makes a great hearty lunch or light dinner. Crispy green beans and radishes combine nicely with mellow red potatoes. Use extra dressing later in the week to liven up tossed greens.

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Vinaigrette Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2 garlic cloves, peeled and minced
  • 3/4 cup chopped fresh parsley
  • 4 anchovy fillets
  • Black pepper to taste
  • 2 tsp fresh lemon juice


  • 2 red potatoes
  • 1/8 tsp salt
  • 1/2 lb green beans, trimmed
  • 2 cups arugula or watercress
  • 1/4 lb cherry tomatoes, quartered
  • 1/2 bulb fennel, sliced thin
  • 2 radishes, sliced thin
  • 1 hard boiled egg, chilled and cut into wedges


Vinaigrette Dressing

  • Make dressing: In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly. Add garlic and cook until translucent, about 30 seconds, continually stirring. Stir in parsley, anchovies and black pepper, and cook 1 minute. Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. (Note that only 1/4 cup dressing is needed for this recipe. Remaining dressing can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.)


  • Parboil potatoes: Place potatoes in a medium saucepan. Add a pinch of salt and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain potatoes and set aside to cool. On a cutting board, slice potatoes in thin, crosswise slices; set aside.
  • Blanch green beans: In another saucepan, add water and a pinch of salt; bring to a boil over high heat. Add green beans and cook 3 minutes, until beans are tender-crisp. Remove beans with a slotted spoon and transfer to a bowl of ice water for 5 minutes; set aside.
  • Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ¼ cup of dressing. Toss gently. On a large platter, arrange egg wedges around outer rim of platter. Stack salad mixture in center of platter. Arrange a few sprigs of watercress on top and serve.

Nutrition Facts

Serving size: 1 cup salad; 1 Tbsp dressing

Per Serving: Calories: 214, Fat: 10g, Saturated Fat: 3g, Cholesterol: 48mg, Sodium: 218mg, Carbohydrates: 27g, Fiber: 5g, Protein: 5g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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