1 pound small red potatoes (scrubbed and 1/4 inch thick)
12 oz green beans, ends trimmed
1 bag of arugula
1/2 red pepper chopped
1 egg
4 cherry tomatoes sliced
1/2 cup pitted nicoise or kalamata olives
Servings:4
Prep Time: 1 hour
This Recipe is: Dairy Free, Gluten Free, Nut Free
Cook For: Dinner, Lunch
Cuisine Type: French
Author:Adapted from America's Test Kitchen
Instructions:
Bring 4 quarts of water to boil in a large pot
In a large bowl combine lemon juice, mustard and shallots. Whisk in 1/2 cup oil until mixed and season with salt and pepper.
Pat steaks dry with a paper towel. Salt and pepper the steak.
Heat 2 TB of olive oil in a skillet over medium-high heat
Once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.
Sear the steaks over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness).
Once cooked, leave the steak to rest for 5 minutes. Thinly slice steak and set aside.
Add 1 TB salt, potatoes and beans to pot of boiling water and cook until potatoes are tender and bean bright green, 5 – 7 minutes. Drain the water from the vegetables and place them on a baking sheet and drizzle with 1/2 cup of dressing. Season with salt and pepper and let cool.
In the same pot you cooked the vegetables, fill it back up with water and put in the whole raw egg. Bring the water to a boil. Once the water boils shut off the heat and move the pot away from the burner. Put a lid on the pot and leave the egg for 15 minutes. These instructions make a perfectly cooked hard boiled egg.
Take out the seeds from the red pepper and chop into 1/2 inch pieces. Slice the cherry tomatoes in half.
Add arugula and olives to bowl with the remaining dressing and toss to coat. Add the potatoes, beans, red pepper, tomato, egg and steak to the bowl. Toss again to coat and serve.
