The idea behind this beautiful and delicious lunch or dinner 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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

60 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 21
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
05/24/2019
Delicious! I had some leftover items included in the recipe and purchased what I needed to complete the dish. Will make it again for a refreshing dinner on a warm evening!