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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Cuisine at Home/Cuisine Tonight Ingredients:
2 tablespoons fresh lemon juice |
1 tablespoon minced fresh tarragon |
1 1/2 tablespoons minced shallots |
1 1/2 tablespoons dijon mustard |
1 teaspoon anchovy paste |
1/2 teaspoon honey |
1/3 cup olive oil |
salt |
black pepper |
1 1/2 lbs small red potatoes |
4 eggs |
4 ounces fresh green beans, trimmed |
2 boneless skinless chicken breasts, seasoned with salt and black pepper |
1 tablespoon olive oil |
2 cups halved grape tomatoes |
1/2 cup pitted halved kalamata olives or 1/2 cup nicoise olive |
Directions:
1. Whisk together the lemon juice, tarragon, shallots, Dijon, anchovy paste, and honey in a small bowl.
2. Slowly whisk in 1/3 cup oil; season with salt and pepper.
3. Boil potatoes and eggs in a pot of salted water for 10 minutes.
4. Add green beans; cook 3-5 minutes more.
5. Plunge potatoes, eggs, and beans into ice water to cool; drain.
6. Slice potatoes 1/4-inch thick; peel and cut eggs into wedges.
7. Saute chicken in 1 tablespoon olive oil over med-high heat until cooked through, about 8 minutes.
8. Cut chicken into 1/4-inch thick slices.
9. Combine potatoes, green beans, chicken, tomatoes, and olives in a large bowl.
10. Drizzle with vinaigrette; gently toss to coat.
11. Divide salad among 4 plates; garnish with egg wedges.
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