Nutrition Facts

• • (for a serving of salad plus 1 Tbsp vinaigrette): Calories: 214
  • Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 48mg
  • Sodium: 86mg
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 5g

Ingredients

• Salad:

  • 2 red potatoes
  • 1/8 tsp salt
  • 1/2 lb green beans, trimmed
  • 2 cups watercress or arugula
  • 1/4 lb cherry tomatoes, quartered
  • 1/2 fennel bulb, sliced thin
  • 2 radishes, sliced thin
  • 1 egg, hard-boiled, cut into wedges, chilled

• Vinaigrette Dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts
  • 2 cloves garlic, peeled and minced
  • 3/4 cup chopped fresh flat-leaf parsley
  • 4 anchovy fillets
  • black pepper to taste
  • 2 tsp fresh lemon juice

Preparation

• • Parboil potatoes: Place potatoes in a medium saucepan. Add a pinch of salt and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain potatoes and set aside to cool. On a cutting board, slice potatoes in thin, crosswise slices; set aside.
  • Blanch green beans: In another saucepan, add water and a pinch of salt; bring to a boil over high heat. Add green beans and cook 3 minutes, until beans are tender-crisp. Remove beans with a slotted spoon and transfer to a bowl of ice water for 5 minutes; set aside.
  • Make dressing: In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly. Add garlic and cook until translucent, about 30 seconds, continually stirring. Stir in parsley, anchovies and black pepper, and cook 1 minute. Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. (Note that only 1/4 cup dressing is needed for this recipe. Remaining dressing can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.)
  • Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ¼ cup of dressing. Toss gently. On a large platter, arrange egg wedges around outer rim of platter. Stack salad mixture in center of platter. Arrange a few sprigs of watercress on top and serve.

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