Spring Vegetable Salad with Lemon Thyme
12 baby potatoes
1 large jar of marinated artichoke hearts
1 large handful of haricot verts (thin green beans)
1/3 cup kalamata olives OR 2 Tablespoons of capers
2 eggs, hard boiled and peeled
1 tablespoon olive oil
1 teaspoon Dijon mustard
juice of one small lemon
3 or 4 sprigs of lemon thyme, stripped from the woody stalk
2 garlic cloves, minced very fine
2 tablespoons of the marinade from the artichoke jar
salt and pepper to taste
Optional: Top with 1 drained can of Albacore Tuna packed in olive oil
Boil the baby potatoes in salted water until tender. Drain. Blanch the green beans in salted water by adding the beans to boiling water, covering for no more than 2 minutes, then draining and rinsing immediately with cold water. When the potatoes are cool enough to handle, cut each baby potato in half. Toss with the drained beans, olives, and artichoke hearts.
Prepare the dressing by whisking together all of the ingredients. Toss with the salad. Top the salad with the boiled eggs, cut in half. If serving with tuna fish, drain the fish from the can, and sprinkle with ground black pepper.
Serve at room temperature or store in the refrigerator for the next day. This salad will keep well for a couple of days. If you are planning on serving the salad later, wait to peel the eggs and open the can of tuna until serving time.
This recipe should serve 2 for a large dinner salad or 3 for a smaller lunch salad.