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Ingredients
- Salad
1 pound fingerling or baby potatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 large shallot, roughly chopped
2 tablespoons light olive oil
3/4 pound fresh green beans, trimmed
3 plum tomatoes or 2 garden tomatoes
4 hard-boiled eggs
1/2 small red onion, sliced thinly
1/2 cup pitted olives (preferably nicoise)
1 small head mild lettuce, such as Boston Bibb
- Dressing
1/4 cup (60 ml) red wine vinegar
3/4 cup (180 ml) extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon salt, or to taste
1/4 teaspoon dried mustard powder or 1/2 teaspoon Dijon mustard
1 small shallot
- Optional: Meat
Good tuna, canned in oil OR
Chicken thighs, rubbed with salt, dried oregano, and dried thyme, baked
Directions
- Wash the potatoes. Halve or quarter any lengthwise that are more than an inch in diameter. Toss with oregano, thyme, salt, shallot, and oil.
- Roast potatoes until crispy, about 30 minutes in air fryer at 350 degrees or 45 minutes in oven at 400 degrees.
- While potatoes are cooking, prepare the other salad items. Steam green beans until just starting to be tender, then remove and run under cold water. Peel eggs and quarter lengthwise. Quarter tomatoes lengthwise. Place beans, eggs, tomatoes, and onions on a serving platter with olives and tuna (if serving).
- Rinse and dry the lettuce. Tear into bite-sized pieces. Place in a serving bowl.
- Make the dressing: place vinegar, oil, salt, oregano, thyme, shallot, and mustard in a cup and mix well. An immersion blender works very well.
- When potatoes are roasted and still hot, toss with 1/4 cup of prepared dressing. Place on a serving platter with chicken (if serving).
- Serve with dressing, with individuals tossing their own salads.