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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
Vinaigrette:
- 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.
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