Hearty Farmers Market Salad Recipe with Warm Vinaigrette Recipe

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

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ΒΌ 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

Amount Per Serving

Calories
% Daily Value*
  • Total Fat
    10g
    15%
  • Saturated Fat
    3g
    15%
  • Cholesterol
    48mg
    16%
  • Sodium
    86mg
    4%
  • Total Carbohydrate
    27g
    9%
  • Dietary Fiber
    5g
    20%
  • Sugars
  • Protein
    5g
    10%
(for a serving of salad plus 0
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.