Ingredients
Dressing
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- ½ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Salad
- ¾ pound new potatoes
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- ½ tablespoon red curry paste
- ½ pound green beans, trimmed
- Kosher salt
- Freshly ground black pepper
- 4 cups baby arugula
- 1 bunch radishes, quartered
- ½ English cucumber, thinly sliced
- 3 large hard-boiled eggs, halved lengthwise
- 1 cup halved Niçoise olives
1. Make the dressing: In a small bowl, whisk together the shallots, garlic, mustard and vinegar. Gradually whisk in the oil until the mixture is thick. Season with salt and pepper.
2. Make the salad: In a large pot, cover the potatoes with 1 inch of water and bring to a boil. Cook until the potatoes are fork-tender, 8 to 10 minutes. Drain and cool slightly.
3. Meanwhile, in a medium bowl, whisk together the vinegar, olive oil and curry paste. Add the green beans and toss well to coat. Season with salt and pepper.
4. In a large bowl, toss the arugula with half of the dressing and then transfer to a large platter. In three separate small bowls, toss the potatoes, radishes and cucumber slices with the remaining dressing.
5. Top the arugula with the potatoes, green beans, radishes, cucumber, hard-boiled eggs and olives.
