Rating: 3.17 stars
41 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 5
  • 41 Ratings

Our take on the classic French salad includes small red potatoes, celery, and radishes in addition to traditional ingredients, such as tuna, olives, hard-boiled eggs, anchovies, green beans, and tomatoes.

Martha Stewart Living, March 2001

Gallery

Credit: James Merrell

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside.

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  • Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green, about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender, about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.

  • To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives, and anchovies, if using. Drizzle with remaining dressing, and serve.

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Reviews

41 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 5