From craving to table
Instructions
- 1
Bring a pot of salted water to a boil. Add potatoes and cook until just tender, about 10 minutes. Remove with a slotted spoon and let cool.
- 2
In the same pot, add green beans and blanch for 2 minutes until crisp-tender. Transfer to an ice bath, then drain and set aside.
- 3
Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 8 minutes. Transfer eggs to an ice bath, peel, and halve.
- 4
Toss shrimp with 2 tablespoons olive oil, salt, and pepper. Grill or sauté shrimp over medium-high heat for 2-3 minutes per side until pink and opaque. Set aside.
- 5
Whisk together all vinaigrette ingredients in a small bowl until emulsified.
- 6
Arrange salad greens on a large platter or individual plates. Top with potatoes, green beans, cherry tomatoes, olives, capers, hard-boiled eggs, and shrimp.
- 7
Drizzle with the Dijon vinaigrette and gently toss or serve with dressing on the side.