1 head of lettuce
1 lb potatoes, washed and cut in half or quarters depending on their size
your portion green beans, stem end trimmed
Black olives (optional)
1/2 cup cherry tomatoes, halved, or heirloom tomatoes, cut into wedges
For the dressing:
1/4 cup extra virgin olive oil
2 tbsp champagne or wine vinegar
1 tsp mustard
1 tsp honey
Salt and pepper to taste
Put the potatoes in a pot with cold water and add 2-3 tb salt. Bring the potatoes to a low simmer and cook until fork tender. Carefully drain them and spread out on a plate or tray to cool.
Meanwhile, bring another small pot of water to a boil and add a big pinch of salt. Add the green beans and cook for 2-3 minutes until they’re bright green and cooked but still slightly crisp. Remove from the boiling water with a slotted spoon or tongs, but don’t drain the water. Spread them out to cool. When cool enough to handle, cut into 1″pieces.
Carefully add the eggs in their shells to the pot of boiling water and, once the water returns to a boil, cook for 6 minutes. Remove from the water and put into an ice bath or a bowl of cold water. When cool enough to handle, remove the eggs from the water and peel. Cut the eggs into quarters.
Whisk all the dressing ingredients together and taste for salt and pepper. Toss the lettuce with some of the dressing and season with salt and pepper. Plate the lettuce and top with the eggs, tomatoes, green beans, and potatoes. Drizzle more dressing on top.
Not Included in Large Real Food Boxes: Black Olives (opt), Olive Oil, Salt & Pepper, vinegar, mustard & honey.