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.
Ingredients
Vinaigrette Dressing
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1/2 cup extra virgin olive oil
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1/2 cup pine nuts
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2 garlic cloves, peeled and minced
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3/4 cup chopped fresh parsley
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4 anchovy fillets
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Black pepper to taste
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2 tsp fresh lemon juice
Salad
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2 red potatoes
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1/8 tsp salt
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1/2 lb green beans, trimmed
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2 cups arugula or watercress
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1/4 lb cherry tomatoes, quartered
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1/2 bulb fennel, sliced thin
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2 radishes, sliced thin
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1 hard boiled egg, chilled and cut into wedges
Preparation
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.)
Salad
- 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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