The Glancy Family Cookbook

Big French Salad

Glancy Family Cookbook Volume II, chapter 4

Category: Salads

Yields 2 servings

This easily doubles as a main dish.

Ingredients

1 handful green beans, trimmed
2 medium Yukon Gold potatoes, peeled and cut into 1/2" cubes
1 handful cherry tomatoes, halved
1 10-oz can corn, drained (fresh corn can be substituted)
1 carrot, peeled and shredded
1/2 small avocado, cut into 1/2" pieces
2 hard-boiled eggs, peeled and halved
several leaves of Romaine lettuce, torn
1 tbsp Dijon mustard
1 tbsp white wine vinegar
juice of 1/2 lemon
kosher salt and freshly ground black pepper
3 tbsp olive oil
1 tbsp chives, chopped (optional)

Steps

Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready.
Put the green beans into the water for 2 minutes, then scoop them out and into the ice water. You want them blanched, not cooked, so they still have a crunch but are not raw.
Once they are cool, drain the beans.
Meanwhile, add the potatoes to the water and cook until just tender, about 10 minutes. You don't want mush, so if anything, undercook them a bit.
Drain the potatoes.
Lay some lettuce down on each of two dinner plates. Group the remaining vegetables around the plate, and don't forget the green beans.
For the dressing: put the mustard, vinegar, lemon juice, a healthy pinch of salt, and a few grinds of pepper into a glass jar. Top with the lid and shake vigorously.
Remove the lid and pour in the olive oil. You want this dressing to have a lot of bite, so use less oil than the traditional 3:1 ratio.
Top with the lid and shake vigorously once again. Taste and adjust seasoning as necessary.
Drizzle dressing over the salad and serve with a crusty French bread.