Explore this recipe
Category
Cuisine
Required Equipment
- Saucepan
- Slotted spoon
- Mixing bowl
- Whisk
- Serving platter
Utilized Devices
Cooking Techniques
- boiling
- blanching
- emulsifying
Ingredients
- 225 gBaby potatoes — halved
- 220 gGreen beans — trimmed
- 200 gLarge eggs
- 165 gCooked chickpeas
- 120 gBaby lettuce — or butter lettuce
- 150 gCherry tomatoes — halved
- 75 gKalamata olives
- 16 gCapers — rinsed
- 30 mlRed wine vinegar
- 15 mlDijon mustard
- 15 mlLemon juice
- 80 mlExtra-virgin olive oil
- 15 mlChopped shallot
- 5 gHoney
- 5 gKosher salt
- 2 gBlack pepper
Instructions
Boil potatoes in salted water until tender, about 10 minutes; lift out with a slotted spoon and toss with a teaspoon vinaigrette while warm.
In the same pot blanch green beans for 2 minutes, then plunge into ice water to keep crisp.
Soft-boil eggs for 7 minutes, cool in ice water, peel, and halve.
Whisk vinegar, Dijon, lemon juice, shallot, honey, salt, pepper, and olive oil until emulsified.
Arrange lettuce on a platter and organize potatoes, green beans, chickpeas, tomatoes, olives, capers, and eggs on top.
Drizzle with vinaigrette and serve extra on the side.
Chef Tips
- ⭐Dress the potatoes while hot so they absorb the vinaigrette.
- ⭐Add flaky tuna for pescatarian guests if desired.
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Nutritional Highlights
- ✓Eggs and chickpeas deliver 19 g protein per serving
- ✓Naturally gluten-free and colorful
Dietary Notes
Compliant With
Allergens
- Contains egg
- Contains mustard
FAQ
Can I prep components ahead?
Yes—potatoes, beans, and eggs can be cooked 2 days ahead; keep separate and dress before serving.
How do I make it vegan?
Skip eggs and swap honey for maple syrup.
Nutrition
| Calories | 430 |
| Protein | 19 g |
| Carbs | 34 g |
| Fat | 24 g |