September 26, 2012
Adapted from a Julia Child recipe
1 quart (900g) French potato salad
1/2 cup (115g) oil and lemon dressing
1 head of butter lettuce, trimmed, washed, and dried
2-3 tablespoons olive oil
Salt and freshly ground pepper
1 1/2 pounds (675g) fresh green beans, blanched and chilled
3 ripe red tomatoes, quartered and seasoned
1/4 cup (60g) black olives
1-2 tablespoons capers, rinsed
Line a large platter with the lettuce leaves, and place a generous amount of the French potato salad in the center of the leaves.
Toss the green beans in a mixing bowl with a little dressing. Arrange the beans on top of the lettuce leaves at intervals.
Arrange the tomatoes on the salad, and scatter the olives and capers as desired.
Spoon the dressing over the salad and serve immediately.
Recipe adapted from "The Way We Cook" by Julia Child.
All figures are per serving (assumes six servings).
Fat: 8 g
Carbs: 44 g
Fiber: 11 g
Protein: 8 g
Sodium: 160 mg