Mustard- Back In The Kitchen

 Mediterranean Salad Medley

Mediterranean Salad Medley

Mustard - it's not just for the "ballpark" 

Bring mustard back in the kitchen and explore all its attributes of few calories, no fat and no sugar. Yet it makes foods colorful, tasty and flavorful. I use it in this Mediterranean Salad Medley dressing.  This colorful healthy salad makes a great complete meal for lunch or lighter dinner.

 

Mediterranean Salad Medley

Serves: 6        prep time: 30 minutes                     cook time: 5 minutes

I like to make this salad for small gathering of friends for lunch or dinner party. The variety of ingredients gives it a festive feel and the mustard in the dressing adds a special kick. This is probably my most requested recipe.

Ingredients:

4 red bliss potatoes   

1-tablespoon extra virgin olive oil

8 oz.   green beans, ends removed and halved

10 ½ oz. tuna white solid canned in oil, drained

7 cups red or green leaf lettuce

2 small tomatoes, quartered

20 black olives, pitted

2 tablespoons capers

Salt and pepper to taste

3 hard-cooked eggs cut into wedges

8 anchovies fillets (optional)

 

Vinaigrette dressing

1 garlic clove, crushed

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon lemon juice

Salt and pepper to taste

1/3-cup olive oil

Whisk together the garlic, mustard, vinegar and lemon juice, salt and pepper to taste. Add the oil in a thin steady stream, whisking until smooth. Set aside.

  1. Put potatoes in a pot add enough cold water to cover them. Place lid on pot and bring to a boil. Add 1 teaspoon of salt and boil for about 20 minutes or potatoes are easily pierced with a fork. Drain, cover and let cool and peel. Cut potatoes in half, length-wise and slice into ½ inch thick slices. Place in a bowl, drizzle with 1 tablespoon of oil toss gently. Salt to taste and set aside.
  2. Fill a saucepan with 3 inches of water and bring to a boil. Add 1 teaspoon of salt, green beans and cook uncovered until just tender about 15 minutes. Drain, run cold water over beans. If using frozen green beans follow the package directions. Set aside.
  3. Assemble salad by spreading lettuce on serving platter. Top with potatoes, beans, tuna, tomatoes, olives and capers. Pour vinaigrette over salad and garnish with eggs and anchovies. Serve.

Tip:   Beans and eggs can be cooked up to a day ahead. I often plan leftovers during the week so I have most of the ingredients readyto assemble.