| For the Vinaigrette | |
1 | Combine the mustard, salt, egg yolks, and vinegar and lemon juice in a mixing bowl. Whisk together and slowly pour the olive oil in a thin, steady stream. *very important to add oil very very slowly until the emulsion takes. Hint: you never want to add more oil than there is mustard mixture in the bowl. If it becomes too thick, then add a little cold water. Stir in the remaining ingredients. Season with salt and pepper to taste. |
| For the Salad | |
2 | Blanch green beans in boiling salted water for 5 minutes; or until tender. Blanch potatoes in boiling salted water for 5 minutes; or until tender. Remove both from pot and place them into a bowl of ice water – this will stop them from cooking further. Then cut into 1” pieces. Cook eggs in simmering water for 4 minutes. Put eggs in a saucepan and cover with cold water while preparing salad. Toss all of the ingredients separately in the vinaigrette. |
3 | Fry leeks in oil and add to salad as garnish. |
| To Serve | |
4 | In the center of a plate or shallow bowl place the salad first then artfully add the olives and half an egg. This goes well with some fresh grilled bread! |
Items assigned to this store will be reassigned to "any store."
If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
