Ingredients
Vinaigrette
1/2 cup freshly squeezed lemon juice
3/4 cup extra virgin olive oil
1 medium shallot, minced
1 Tbsp fresh thyme, minced
2 Tbsp fresh oregano, minced (or 1 Tbsp dried)
1 Tbsp Dijon mustard
Salt and freshly ground pepper
Salad
2 3.75 ounce tins of sardines
4 hard boiled eggs
5 small Yukon gold potatoes, quartered
1 head romaine, ripped into bit size pieces
2 large tomatoes, sliced
1 small red onion, thinly sliced
1 pound fresh green beans, tips removed, blanched and shocked
1/2 cup nicoise olives
back home
Directions
In a large mixing bowl, add the ingredients for the vinaigrette. Whisk until they come together. Reserve. In a large pot, boil the potatoes until they are fork tender, about 10-15 minutes. Drain. Drizzle 2 Tbsps of the reserved dressing over the hot potatoes. This will allow the potatoes to absorb the flavor. Reserve.
In a separate bowl, toss the red onion and tomatoes with 1 Tbsp of the reserved vinaigrette. Drizzle the hard cooked eggs with about 1/2 tsp of the vinaigrette. Toss the romaine with the remaining vinaigrette. To assemble: place the romaine on the bottom of the platter. Arrange the ingredients, separately on the romaine. Top with the sardines. Serves 4.
