Quote:
Originally Posted by troutman
What is good to make during a heat wave? Simple to prepare, light and refreshing?
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French Bistro Salad
Tarragon Vinaigrette
2/3 cup oil
1/3 cup white vinegar
2 Tbsp Dijon mustard
2 Tbsp chopped tarragon
1 to 2 tsp sugar, to taste
Salt and pepper to taste
Pinch of garlic powder
1 large shallot, thinly sliced
Salad
12 oz. baby potatoes
12 oz. green or yellow beans
4 large eggs
1 tsp chopped tarragon
Optional Salad Ingredients: Halved cherry tomatoes, thinly sliced sun dried tomatoes, olives, anchovies, capers, tuna
Combine all the vinaigrette ingredients except the shallot and whisk until emulsified. Add the shallots and refrigerate until needed. This is best if made earlier in the day.
Bring a small pot of water to a boil, add the eggs, and boil gently for 7 minutes. Drain and put in ice water.
Bring another pot of salted water to a boil and add the beans. Cook for 3 to 4 minutes, depending on the size of the beans, and then drain and put in an ice bath.
Once the eggs and beans are completely cooled, refrigerate until needed.
Just before mealtime, bring a pot of salted water to a boil. Add the potatoes and cook until al dente, about 8 to 10 minutes. Do not overcook the potatoes. Drain the potatoes and cut them in half. Toss with 3 to 4 Tbsp of the vinaigrette (not the shallots) and stir to combine, Cover and let the flavors meld for 15 minutes.
In the meantime, peel the boiled eggs.
When ready to serve, put the potatoes and beans in a serving bowl along with any optional ingredients you are using. Add a few more tablespoons of the vinaigrette (not the shallots) and toss to combine. Do not overmix. Add more of the vinaigrette if needed.
Remove the pickled shallots from the remaining vinaigrette and sprinkle over the salad.
Cut the eggs in half, put on top of the tossed salad, and sprinkle with salt and pepper. Sprinkle the remaining chopped tarragon over the salad and serve.