From craving to table
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Remove with a slotted spoon and set aside to cool.
- 2
In the same boiling water, add green beans and cook for 2-3 minutes until just tender and bright green. Drain and rinse under cold water.
- 3
Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to ice water to cool, then peel and quarter.
- 4
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- 5
On a large platter, arrange salad greens as a base. Top with potatoes, green beans, turkey slices, cherry tomatoes, red onion, olives, and capers.
- 6
Add the quartered eggs on top. Drizzle with vinaigrette just before serving. Toss gently if desired.