2Tablespoonsred winemay sub lemon or additional wine vinegar
2Tablespoonswine vinegar
1teaspoonDijon mustard
2anchoviesmashed (or about ½ teaspoon anchovy paste)
1Tablespoonfresh chopped herbsbasil, thyme, tarragon or blend
1garlic clovepressed in garlic press
1shallotsmall, minced
¼teaspoonsalt or to taste
Instructions
Cut potatoes in halves, thirds or quarters, depending on size. Boil in a medium saucepan until just tender, about 10 minutes. Drain and cool in cold water.
In a second saucepan, boil green beans until just tender, about 5 minutes. Drain and cool in cold water.
Whisk together the dressing ingredients (or place in a shaker jar and shake) until emulsified.
Halve the cherry tomatoes and hard-boiled eggs.
Clean and spin dry the lettuce, tear and set as a bottom layer on an oval serving plate. Drizzle with dressing.
Arrange the other salad ingredients on top of the lettuce and drizzle with remaining dressing (or serve on side if you prefer).
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.