1 head of Romaine lettuce washed and torn to bite size pieces
¼ medium onion thinly sliced
¼ pound thin green beans blanched and cut into 3” pieces
4 Campari tomatoes cut in to quarters
4 skin on red potatoes large diced and roasted*
4 hard boil eggs sliced
⅓ cup pitted kalamata olives halved
1 6 oz can premium de-boned salmon preferably oil packed flaked
1 TBS capers
* to roasting red potatoes: pre heat oven to 375*. In a medium sized bowl toss large diced potatoes in a 1 ½ TBS olive oil, a generous pinch of salt and pepper, a ½ tsp dried rosemary. Place on a baking sheet and roast for 25-35 or until nicely browned and fork tender.
To Assemble Salad
In a bowl large enough to host the beautiful display of veg, place the prepared romaine in the bottom. In no particular order carefully place the veg in a single sections along the rim of the bowl. In the center add your salmon and top with capers. Dress and toss or eat in delicate little bites; you choose.
Ingredients for Dressing
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1/4 cup red wine or apple cider vinegar
2/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Whisk together shallots, mustard and vinegar in a medium bowl. Drizzle in oil while whisking constantly, then season with salt and pepper.
Serves 5 as a main course