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Salad green beans red tomatoes eggs black olives fillet anchovies Can Of Tuna red pepper salt Salad new potatoes shallot chicken white wine vinegar olives salt dressing olive oil white wine vinegar salt fresh basil freshly ground pepper
Viewed: 42 - Published at: 3 years agoIngredients
- FOR THE SALAD:
- 1 pound Green Beans, Washed And Trimmed (I Leave The Tail On)
- 1 head Boston Leaf Lettuce, Or Other Leaf Lettuce
- 2 whole Ripe Red Tomatoes, Cut Into Eight Pieces Each
- 4 whole Hard Boiled Eggs
- 1/3 cups Sundried Black Olives
- 1 can 50 Gram Can Of Flat Fillet Anchovies
- 1 can 170 Gram Size Can Of Tuna, Packed In Broth And Oil
- Roasted Red Pepper, Capers And Chopped Fresh Parsley, To Garnish
- Salt And Fresh Ground Pepper
- FOR THE FRENCH POTATO SALAD:
- 10 whole New Potatoes, Boiled And Warm
- 1 whole Shallot Finely Minced
- 1/8 cups Chicken Stock
- 1 Tablespoon White Wine Vinegar
- 1/3 cups Pitted Kalamata Olives
- Salt And Freshly Ground Pepper
- FOR THE DRESSING:
- 6 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1/8 teaspoons Salt
- 1/4 teaspoons Dried Mustard
- 2 Tablespoons Fresh Basil, Chopped
- Freshly Ground Pepper
Method
- For the salad dressing:
- Add all of the salad dressing ingredients into a glass jar with a lid and shake well. Set aside or refrigerate for later use. Warm to room temperature before using.
- For the potato salad:
- Slice the warm potatoes in large slices and toss with remaining potato salad ingredients and set aside for 10 minutes. Or if you are making ahead, refrigerate.
- For the salad:
- Drop the beans into a large pot of salted boiling water. Cover briefly, to bring the water quickly back to the boil, then uncover. Boil uncovered until the beans are just cooked, 3 minutes or so. Test if need be. Drain the beans and immediately place them in a bowl of ice water. After 3-4 minutes, drain again. These can now can be refrigerated, covered until ready to use.
- Make sure the lettuce has been thoroughly washed and completely dried using a salad spinner. Then let it rest and dry further, wrapped in a clean tea towel. This can also be done ahead of time if put into the refrigerator.
- Drain the anchovies and tuna.
- To assemble the salad first lay down the lettuce on a large round or oval platter. Dress the lettuce with two tablespoons of the dressing. Sprinkle with salt and freshly ground pepper. Toss the beans with a small amount of the dressing. Place the potatoes in the center of the platter and drizzle with a small amount of the dressing. Place the tomatoes in four different sections around the platter and drizzle with some of the dressing. Place equal amounts of green beans on either side of the tomatoes. Place the two halves of the eggs between the green beans and top with two anchovies each, repeat around the plate. Beside two sets of eggs place the flaked tuna and drizzle with some of the dressing, top with the capers. Beside the alternate eggs place one of the two olives. Add one slice of roasted red pepper to each mound of green beans. Garnish with more capers, parsley and freshly ground pepper and any remaining dressing. Serve immediately.
- Excerpted from The Way to Cook by Julia Child. Copyright 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
