French Green Beans w. Toasted Walnuts & Shallot Dressing
1 lb. (454 g) French Green beans, topped, washed, blanched and drained
8-10 mini red potatoes, cooked and halved
¼ cup (50 mL) toasted walnuts halves
¼ lb. (115 g) pancetta, coarsely chopped
1 tbsp. (15 mL) olive oil
1/3 cup (75 mL) Simply Shallot Dressing
salt and pepper to taste
Heat oil in a small skillet. Add the pancetta and cook over medium heat until the pancetta is lightly crisp and golden in colour. Transfer the pancetta to paper towels and pat dry to remove the excess fat. Set aside.
In a bowl, add green beans and potatoes and toss with Simply Shallot Dressing. Season with salt the pepper to taste. Top the salad with crispy pancetta and walnut halves. Serve at room temperature.
Serves 6 .
Asparagus Mimosa with Simply Shallot Dressing
1 ½ lb. (675 g) asparagus, trimmed, peeled and blanched until tender
3 tbsp. (40 mL) finely chopped parsley
2 hardboiled eggs, separate whites from yolks, press through sieve
salt and pepper to taste
Simply Shallot Dressing
On a serving platter, arrange cooked asparagus. Drizzle with Simply Shallot Dressing and season with salt and pepper. Garnish with parsley and sieved egg whites and yolks.
Serves 8.
Salad Nicoise with Simply Shallot Dressing
1 head Boston-lettuce leaves, washed and dried
12 oz (375 g) green beans, cleaned, cooked and refreshed
½-2/3 cup (125-175 mL) Simply Shallot Dressing
salt and pepper to taste
12 cherry tomatoes, halved
3 or 4 boiling potatoes, peeled, sliced and cooked
2-3 oz. (2-75 g) can chunk tuna packed in olive oil
6 hardboiled eggs, peeled and quartered
1/3 cup (75 mL) Kalamata olives, halved
anchovies, optional
capers to garnish
Arrange the lettuce leaves on a large platter.
In a medium bowl, toss greens with dressing and place beans at one end of platter. In same bowl, toss the tomatoes with a spoonful of Simply Shallot Dressing. Set aside.
Place the potatoes in the centre of the platter and arrange the rest of the salad ingredients in an attractive manner. Spoon more dressing over entire salad and season with salt and pepper and garnish with capers.
Serve chilled.
Serves 6.