Ingredients
Dressing
- 1 clove garlic
- kosher salt, to taste
- 1/3 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 shallot, minced
- pepper, to taste
Salad
- 1 pound small new potatoes, boiled
- 6 ounces baby yellow beets, boiled
- 6 ounces baby red beets, boiled
- 8 ounces haricot verts, blanched
- 12 ounces cherry tomatoes, halved
- 1/2 cup calamata olived
- 8 radishses, thinly sliced
- 4 hardboiled eggs, halved
- 1 small cucumber, thinly sliced
- 1 chicken breast, halved, grilled
Instructions
Dressing
- Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, lemon juice, mustard, shallot, and salt and pepper; set aside.
Salad
- Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.
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