Composed Salad Plate
An elegant cooked and raw salad that I love to serve at a special occasion feast. It makes for a more appealing presentation of salad; the vibrant colors alone telling us that this is a special dish.
Makes 4-5 servings
2 tablespoons prepared mustard
2 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
2 cloves garlic, very finely minced
small handful fresh flat leaf parsley, minced
small amount fresh chervil, minced
small amount fresh basil, minced
spring or filtered water
1/2 lb green beans, trimmed and cut in 1-inch pieces
several red radishes, whole
1 red onion, thin half-moons
1 small bunch watercress-rinsed well and blanched until just tender
several black olives, pitted and left whole
1 cup cooked white navy or cannellini beans
Whisk together dressing ingredients, seasoning to taste with salt.
Bring a healthy amount of salted water to a boil and quickly blanche green beans, about 1-2 minutes. Drain and set aside. Trim radishes and boil, whole for 2-3 minutes. Drain and set aside. Blanche onions for 30 seconds. Drain and set aside.
Using individual salad plates, arrange a bed of watercress and top with the various vegetables in an attractive manner. I like to ring the plates with watercress, arrange the onions, beans and green beans in the center and top the salad with several radishes and olives. Just before serving, drizzle the salads with dressing and serve immediately. Don't dress these salads and let them stand for a long time before serving. Mush is too nice a word for what you'll be serving.