The idea behind this beautiful and delicious salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.
Source: Martha Stewart Living, June 2013
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
2 tablespoons minced shallot
1 tablespoon red-wine vinegar
5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
1 large endive (about 6 ounces), cut into thin strips lengthwise
Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces
Leftover Grilled Herbed Shrimp, cold or room temperature
4 links fresh chorizo or other sausage, halved lengthwise and grilled
Tender lettuce leaves
4 large eggs, hard-boiled, halved, and salted
Anchovy fillets packed in olive oil, for serving
Olives, for serving
Combine shallot, vinegar, and 2 teaspoons oil in a bowl. Add green beans and toss well. Season with salt and pepper; set aside. Combine potatoes, 1 tablespoon oil, and dill and toss well. Season with salt and pepper; set aside. Combine corn, 1 tablespoon oil, and cheese and toss well. Season with salt and pepper; set aside.
Bring a small pot of water to a boil. Add basil and cook 30 seconds. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Squeeze basil dry, then transfer to a small food processor or mortar and pestle. Add remaining 3 tablespoons oil and 1/2 teaspoon salt. Puree until smooth. Toss basil oil with tomatoes and season with salt and pepper; set aside.
Arrange endive, salmon, shrimp, sausage, lettuce, eggs, and basil leaves on a platter. Add dressed green beans, potatoes, corn, and tomatoes. Serve with anchovies and olives.