Arrange veggies on a pretty platter or board covered tightly with plastic wrap for easy transport.

Marian Cooper Cairns
Recipe by Coastal Living April 2016

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Credit: Iain Bagwell Styling: Kellie Gerber Kelley

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan. Add 1/4 cup salt and water to cover by 2 inches. Bring to a gentle boil over medium-high; reduce heat to low, and simmer 8 to 10 minutes or until just tender, adding haricots verts during the last 2 minutes of cook time. Drain vegetables, and plunge into ice water to stop the cooking process.

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  • Stir together lemon juice, shallot, garlic, and mustard in a medium bowl. Let stand 5 minutes. Whisk in olive oil, olives, and parsley. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.

  • Drain potatoes and haricots verts, and pat dry with paper towels. Arrange cooked vegetables, tomatoes, endive leaves, cucumbers, and eggs on a serving board; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with vinaigrette.

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