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Bring a pot of
water (2 quarts or so) to a boil. Add red potato slices, cook 3-5 minutes
until tender, depending on how thick they are. Remove from water and rinse
to cool. The potatoes should be just a tad underdone–they will soften
a bit in the dressing and you don't want them falling apart. Add beans,
cook 3-4 minutes, depending on how thick they are, remove and rinse briefly
to cool. Prepare dressing by covering COUNTRY FRENCH DRESSING BASE with
water. Let stand 2 minutes or so, add olive oil and vinegar, whisk to
combine. Line 2 plates with freshly washed and dried romaine lettuce.
Remove the very dark top ends, the white core and any really large ribs
before tearing into bite-sized pieces. Add potatoes, beans, halved or
quartered tomatoes and red onions, drizzle with dressing. Top with quartered
hard boiled eggs, serve with crusty bread and extra dressing on the side,
and, of course, fresh BLACK PEPPER.
Serves: 2
Prep time: 8 minutes
Cooking time: 6-8 minutes
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