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Toronto Salad

- 6 small red potatoes, rinsed and cut in half
- 1 cup (240 ml) fresh green beans, trimmed and cut into 1 1/2 inch (4 cm ) pieces
- 1/2 cup (120 ml) hearts of palm, cut in 1 inch (2.5 cm) pieces
- 2 tomatoes, quartered
- 1/2 cup (120 ml) walnut halves, toasted
- 1 small head Romaine lettuce, torn into bite sized pieces


- 1 tbsp (15 ml) lemon zest
- 2 tbsp (30 ml) fresh lemon juice
- 2 1/2 tbsp (38 ml) olive oil
- 1 1/2 tbsp (23 ml) fresh thyme, minced
- 1/2 tsp (3 ml) salt
- 1 tbsp (15 ml) capers, drained
- 1 shallot, finely chopped
- freshly ground pepper

Cook the potatoes in boiling salted water for about 10 minutes. They should be tender, but firm. For the last 4 minutes, add the green beans. Cool. After a few minutes, you can put them in the fridge to speed up the cooling.

To toast the walnut halves, heat a non stick pan to medium, add the walnuts for 2 - 3 minutes, stirring, then remove and allow to cool.

Combine the ingredients for the vinaigrette, mix well and add to the lettuce. Toss well, to coat the lettuce.

Add the potatoes, green beans, hearts of palm, tomatoes and walnut halves to the lettuce and toss again, to mix together all the ingredients.

Serves 2.