Amount Measure Ingredient -- Preparation Method
-------- ----------- --------------------------------
3 md Red potatoes
1/2 lb Green beans
1 md Cucumber
3 cl Garlic -- minced
2 tb Dijon mustard
1/3 c Olive oil
1 md Carrots -- finely diced
1/2 md Red pepper -- thinly sliced
1/4 c Red cabbage -- julienned
1/4 c Red onion -- minced
1 Romaine lettuce head
1/4 c Fresh herbs -- minced
1/4 c Parmesan cheese -- grated
Black pepper -- to taste
1 tb Sesame seeds
1/4 c Lemon juice
Put 2 qt water to boil in a medium size pot. Do not salt.
Scrub the potatoes & boil, without peeling, until fork tender. When
done, remove from potatoes & cool before dicing. Meanwhile, trim the
green beans & steam for 5 to 7 minutes. Peel, seed & dice the
cucumber.
In the bottom of a large salad bowl, whisk the garlic into the
mustard until well combined. Pour in the olive oil a little at a
time, whisking well after each addition. You will have a smooth,
pungent sauce.
Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage
& onion to the bowl & toss well to coat with the dressing. Wash & dry
the romaine & tear into bite sized pieces. Add to the bowl, along
with the herbs & Parmesan. Toss again to combine well. Grind on some
pepper, sprinkle on the sesame seeds & drizzle lemon juice over
everything. Toss again & serve.
Notes:
This recipe takes well to improvisation. Add whatever you have on
hand: cooked beans, nuts, etc. A good suggestion for the fresh herbs
would be basil, tarragon & chives.
