A hearty salad that will satisfy even the biggest of appetites. Chaud-Froid means hot-cold in French. This salad is made with both cooked and raw ingredients, has super anti-inflammatory properties and is filled with anti-oxidants.
Large Pot
Large Slotted Spoon
Large Bowl Filled with Ice Water
Measuring Cups & Spoons
Medium Bowl
Whisk
Salad Bowl
Salad Fork & Spoon
1 Tbsp Sea Salt (for the cooking water)
1/4 Cup Lemon Juice
3 Tbsp Dijon Mustard
2/3 Cup Extra Virgin Olive Oil
2 Tbsp Minced Garlic
1/2 Tsp Sea Salt
Fresh Ground Pepper to Personal Taste
About A Half Pound Organic Baby Red Potatoes
1 LB Organic String Beans
1/2 LB Organic Grape Tomatoes
1 Yellow Pepper, Thinly Sliced
3/4 Cup Large Black Olives, Thinly Sliced
1/4 Cup Fresh Chopped Basil (Optional)
1) Fill a large pot with water; add 1 tablespoon sea salt. I know this sounds like a lot but this is the only way to add flavor your veggies. Place the pot over high heat; bring it to a boil.
2) For the dressing: In a medium bowl, whisk together the lemon juice and ijon until smooth. While whisking, pour in the extra virgin olive oil in a slow, steady stream until the dressing is emulsified. Add the minced garlic and give it one more quick whisk; pour the dressing into your salad bowl.
3) When your pot of water has a nice rolling boil, add the potatoes. Let then cook for 3 – 4 minutes, keeping a close eye on them. The cooking time varies by potato size. The smaller the spud, the faster the cook; you want them just fork tender. With a slotted spoon, scoop out the hot potatoes and transfer them to the salad bowl. The hot potatoes will start to absorb the flavors of the dressing – yum! Now add the green beens to the same pot. Green beans typically take exactly 4 minutes to cook in salted boiling water, You want them bright green in color – as soon as you see that color, it’s time to scoop them out. Using a slotted spoon, scoop the green beans out of the pot into an ice water bath. This will stop the cooking and ensure a nice crisp bean. From the ice water bath, scoop the beans directly into your salad bowl. Add the sliced yellow pepper, grape tomatoes and sliced olives. Sprinkle the chopped basil on top; toss thoroughly.
4) Serve and enjoy!
A great make-ahead dish – make this the day before for any party -the flavors improve over time; it’s even yummier the second day.
• 315 Calories
• 4 grams of Protein
• 19 grams of Total Carbohydrates
• 3 grams of Sugar
• 5 grams of Fiber
• 27 grams of Total Fat
• 4 grams of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 140% RDA Vitamin C
• 43% RDA Vitamin K
• 22% RDA Vitamin E
• 22% RDA Sodium
• 21% RDA Vitamin A
• 21% RDA Manganese
• 15% RDA Potassium
• 14% RDA Vitamin B6
• 14% RDA Iron
• 13% RDA Folate
• 12% RDA Copper
• 10% RDA Magnesium
• 10% RDA Thiamin
• Glycemic load: 7
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
