Bon Appetit Magazine, May 2014, p. 102
4.9 stars
4.9 stars
I love salads that have potatoes and green beans in them -- this hit the spot and is definitely a restaurant-worthy $28 salad. Note that we used salmon instead of chicken. I may not need to order this in a restaurant anymore!
Ingredients based on our recipe: salmon, mixed greens, potatoes, haricots verts, radish, shallot, garlic, Sherry vinegar, Dijon mustard, thyme, sugar, olive oil, black pepper
