Whole Meal Salad Recipe
Ingredients
| Red beans | 1 pound, dried | |
| Bay leaves | 2 | |
| Tabasco | 1/2 Teaspoon | |
| 5 pounds small new potatoes, scrubbed but not peeled | ||
| Sugar snap peas | 2 1/2 Pound, trimmed | |
| 2 heads romaine lettuce | ||
| Red leaf lettuce head | 1 | |
| Scallions | 2 Bunch (100gm) | |
| Mushrooms | 1 1/2 Pound | |
| 4 bunches radishes with leaves intact, tied | ||
| Red onion | 1 Large | |
| 1 cup pitted and chopped oil-cured | ||
| French olives | ||
| Ground pepper | 1 To taste | |
| 2 1/2 cups Mustard Vinaigrette | ||
| Salt | To Taste | |
Directions
Fill a large stockpot with water and soak the beans overnight.
Drain and rinse the beans well under cold running water.
Place them back in the pot with the bay leaves, Tabasco, and enough cold water to cover.
Over moderately high heat, bring to a boil.
Reduce the heat and simmer until tender, about 30 minutes.
Drain and rinse in cold water to stop the cooking process.
Place the potatoes in a large pot and cover with lightly salted cold water.
Bring to a boil, reduce the heat, and cook until tender, about 20 minutes.
Drain and cool to room temperature.
Set aside until ready to assemble the salad.
Meanwhile, steam the peas over boiling water until tender, about 3 minutes.
Do not overcook.
Immediately immerse them in ice-cold water to set the bright green color and to stop the cooking process.
Drain on paper towels and set aside.
Wash and trim the romaine and red lettuce leaves.
Dry them in a salad spinner, wrap securely in plastic bags, and refrigerate until ready to assemble the salad.
Wash and peel the scallions, trimming them to include 1 inch of the green tops.
Clean and quarter the mushrooms.
Wash the radishes, leaving them tied together.
Chop the onion coarsely.
Just before serving, cut the potatoes in half.
Line a large serving bowl or container with the lettuce leaves.
In a separate large bowl, combine the beans, potatoes, peas, mushrooms, chopped onion, and olives.
Gently mix together with half of the dressing, adding more dressing if necessary.
Season to taste with salt and pepper.
Spoon into the lettuce-lined bowl, and garnish with the scallions and radish bunches.
Serve at room temperature, and pass the remaining salad dressing.
Drain and rinse the beans well under cold running water.
Place them back in the pot with the bay leaves, Tabasco, and enough cold water to cover.
Over moderately high heat, bring to a boil.
Reduce the heat and simmer until tender, about 30 minutes.
Drain and rinse in cold water to stop the cooking process.
Place the potatoes in a large pot and cover with lightly salted cold water.
Bring to a boil, reduce the heat, and cook until tender, about 20 minutes.
Drain and cool to room temperature.
Set aside until ready to assemble the salad.
Meanwhile, steam the peas over boiling water until tender, about 3 minutes.
Do not overcook.
Immediately immerse them in ice-cold water to set the bright green color and to stop the cooking process.
Drain on paper towels and set aside.
Wash and trim the romaine and red lettuce leaves.
Dry them in a salad spinner, wrap securely in plastic bags, and refrigerate until ready to assemble the salad.
Wash and peel the scallions, trimming them to include 1 inch of the green tops.
Clean and quarter the mushrooms.
Wash the radishes, leaving them tied together.
Chop the onion coarsely.
Just before serving, cut the potatoes in half.
Line a large serving bowl or container with the lettuce leaves.
In a separate large bowl, combine the beans, potatoes, peas, mushrooms, chopped onion, and olives.
Gently mix together with half of the dressing, adding more dressing if necessary.
Season to taste with salt and pepper.
Spoon into the lettuce-lined bowl, and garnish with the scallions and radish bunches.
Serve at room temperature, and pass the remaining salad dressing.
Chef
