A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for?
3 cups baby spinach
1 small head of romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 lb washed, trimmed fresh green beans, par boiled and cooled
2 lb new potatoes boiled in salt water until just fork tender & cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup lemon stuffed manzanilla olives (available at Olive Us)
Fresh chopped Italian parsley leaves for garnish (optional)
Fresh ground pepper to taste
1 lb of cooked & cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (anything goes!)
Dressing Ingredients:
1/4 cup freshly grated parmesan cheese
3 Tbls Olive Us Champagne Vinegar
1 Tbls fresh squeezed lemon juice
1 tsp grainy mustard
1 anchovy fillet (optional)
2 medium cloves garlic, crushed
1/2 tsp sea salt & 1/2 tsp fresh ground pepper
1 cup Olive Us Ultra Premium Extra Virgin Olive Oil (single varietal, Garlic, Dill, Lemon, Persian Lime, etc.)
Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.
Assembly
In a large bowl, toss the cooked and cooled baby potatoes with 2 tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.
Serves 6 as a meal or up to 10 as a starter.
Thanks to Rachel Bradley for sharing her recipe!