Serves 10 people


For the Salad

3 cups friseé
5 eggs
2 cups French green beans, cleaned and stemmed
1 cup pitted olives (Niçoise)
1 cup roasted red peppers, julienne
1 cup fingerling potatoes, boiled
2 cups leeks, julienne

*fortify with other vegetables as desired: butternut squash, spinach, beets.

For the Vinaigrette

2 tablespoons mustard
¼ cup sherry vinegar
2 tablespoons lemon juice
1 egg yolks
½ cup olive oil
¾ cup toasted almond oil
1 ½ teaspoon garlic, minced
2 tablespoons shallots, minced
salt and pepper

Special Equipment

Fish spatula
Mixing bowl


For the Vinaigrette

Combine the mustard, salt, egg yolks, vinegar and lemon juice in a mixing bowl.  Whisk together and slowly pour the olive oil in a thin, steady stream. *very important to add oil very very slowly until the emulsion takes. Hint: you never want to add more oil than there is mustard mixture in the bowl. If it becomes too thick, then add a little cold water.  Stir in the remaining ingredients.  Season with salt and pepper to taste.

For the Salad

Blanch green beans in boiling salted water for 5 minutes; or until tender. Blanch potatoes in boiling salted water for 5 minutes; or until tender. Remove both from pot and place them into a bowl of ice water – this will stop them from cooking further. Then cut into 1” pieces. Cook eggs in simmering water for 4 minutes. Put eggs in a saucepan and cover with cold water while preparing salad. Toss all of the ingredients separately in the vinaigrette.

Fry leeks in oil and add to salad as garnish.

In the center of a plate or shallow bowl place the salad first then artfully add the olives and half an egg. This goes well with some fresh grilled bread!

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