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A delicious meal without meat, perfect for a light dinner or a company lunch. Country French Dressing makes it easy–any oil and vinegar combination with lots of herbs, pepper and garlic would be a wonderful topping..

  • 1 head romaine lettuce
  • 2 Cups sliced new red potatoes, 6 or so
  • 1 Cup green beans–small tender ones with the stem end cut off
  • 2 hard boiled eggs
  • 12 or so grape or cherry tomatoes
  • 1/2 thinly sliced red onion
  • 1-2 TB. water
  • 1/2 Cup olive oil
  • 1/4 Cup balsamic or red wine vinegar

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

Country French Vinaigrette 2.6 oz. 1/2 cup jar

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