If you’re anything like us, you’ve been really treating yourself over the holidays and your body is screaming at you to eat a vegetable. I was actually craving a salad yesterday – which doesn’t happen often. This is a quick go to salad that Romain likes to whip up on weeknights, or for easy lunches. The green beans, eggs and potatoes require boiling, but other than that, it’s really just putting the rest together.

Typical ingredients include:

Boiled Eggs (personal preference – boiled for 7 minutes for a slightly runny yolk)

Tuna (we used canned tuna in olive oil)

Green beans

Boiled new potatoes

Cherry tomatoes

Cucumbers

Radishes

Lettuce (Boston or butter)

Kalamata olives

 

Vinaigrette Dressing:

Olive Oil

White Wine Vinegar

1/2 Shallot (minced)

Dijon Mustard – about a teaspoon

Salt/Pepper

We use the typical vinaigrette ratio, which is 3 parts oil to 1 part vinegar. Just whisk together and enjoy!