Composed Salad
Recipe By: Sheila McDuffie
Serves: 6
- 1 head lettuce or baby salad greens
- 4 tomatoes, sliced or quartered
- 1 small red bell pepper
- ½ red onion, thinly sliced
- 24 string beans, preferably haricort verte, or not, steamed
- 6 small carrots, cut in half, steamed
- 12 small fingerling potatoes boiled
- 4 hard boiled eggs, cut in half
- Edible flowers to garnish (very optional)
- 6 tablespoons olive oil
- 3 tablespoons verjus or 2 tablespoons champagne or red wine vinegar
- ¼ teaspoon salt
- Pinch freshly ground black pepper
- Edible flowers to garnish (very optional)
- Arrange the vegetables on a platter.
- Whisk together the ingredients for the dressing.
- Serve immediately or keep refrigerated until serving.
Recipe by The Gardener Cook at https://www.thegardenercook.com/composed-salad/
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