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Welcome spring with a festive, light salad. Use the freshest eggs you can find.
Products used: Milanese Gremolata Olive Oil & Sicilian Lemon Balsamic, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar, Sicilian Sea Salt
1 lb Fingering Potatoes, washed
1 lb Green Beans, ends trimmed
SOOC Sicilian Sea Salt
6 Eggs
1 cup Black Olives, pitted and quartered
½ cup SOOC Sicilian Lemon Balsamic
½ cup SOOC Milanese Gremolata Olive Oil
Fresh Chives, finely chopped
Prepare a large sauce pan of boiling water. Once at a boil, season well with Sicilian Sea Salt and add the potatoes.
In a small saucepan, add in the eggs and cover with cold water. Bring to a boil and then turn off the saucepan. After 10 minutes, remove the eggs and run under cool water.
Blanch the green beans until tender, but not soft, about 3 – 5 minutes depending on the bean. Shock immediately in an ice bath and drain. Slice the beans into one inch pieces.
Prepare the vinaigrette: mix the Sicilian Lemon Balsamic and Sicilian Sea Salt until the salt is dissolved. Whisk in the Milanese Gremolata Olive Oil.
Add the beans to the vinaigrette. Once the potatoes are done cooking, strain and cut into small quarters or rounds. Toss the beans and the olives.
Peel and quarter the eggs. Serve on top of the bean and potato salad. Finish with fresh chives and a drizzle of the left over vinaigrette.
