1poundbaby red skinned potatoescan substitute other small potato, washed and scrubbed with a vegetable brush
2teaspoonssea saltto season water
1/2pound haricots vertsstem ends trimmed
1 1/2cupscooked rotisserie chickenbreast meat cubed into bite size pieces
1headbutter lettucewashed and separated into leaves
6radishessliced into wedges
10 ouncesmini san marzano or grape tomatoeswhole or halved
1/2cupnicoise olivesdrained, can substitute another olive
2tablespoonscapersdrained and rinsed
Instructions
Prepare vinaigrette, eggs, and potatoes.
Prepare Perfect Hard Boiled Eggs per recipe. (Recipe link in the ingredients list.)
Prepare Basic Bistro Vinaigrette per recipe. Set aside. (Recipe link in the ingredients list.)
Fill a stockpot two-thirds full with water. Season water with sea salt. Place the baby potatoes in the bottom of the pot.
Bring to a gentle boil over high heat. Cover with a lid. Reduce heat to medium or medium-low, maintaining an aggressive simmer.
Simmer for 10-12 minutes until potatoes are tender. To test for tenderness, insert a sharp knife into a potato. If it slides in and out easily, the potatoes are done.
Remove potatoes with a slotted spoon or with a spider utensil to paper towels. Important: retain the water in the stockpot.Pat potatoes dry.
Slice in half and place in a medium bowl. Drizzle with two tablespoons vinaigrette while warm.
Prepare haricots verts.
In the same stockpot used to cook the potatoes, bring the water back to a boil.
Meanwhile, create an ice bath by adding ice and water to a large bowl. Place near the stockpot.
Add haricots verts to boiling water. Cook for 2 1/2 minutes until bright green and crisp.
Remove haricots verts with a spider utensil or tongs, placing immediately in the ice bath. Cool.
When cool, place on a clean kitchen towel or paper towels. Pat dry.
Plate salad.
Serve the salad on a large platter or divide among four plates.
Slice hard-boiled eggs in quarters or with an egg slicer for salad and set aside.
Plate the butter lettuce.
In sections, arrange the chicken, potatoes, haricots verts, eggs, radishes, tomatoes, and olives.
Drizzle with Basic Bistro Vinaigrette. Garnish with capers. Adjust sea salt and pepper to taste.
Recipe Notes
Check ingredients and/or manufacturer’s website to ensure herbs and spices are gluten free.