Salade Janine
Here is a salad I enjoyed on my first trip to Paris. It was part of a fantastic, produce-filled lunch in a private residence in Montmartre, overlooking much of the city. The key to this simple salad is to use the best possible ingredients—specially the green beans. Serve as a first course with slices of crusty, whole-grain baguette or Italian bread.
If really fresh, slender green beans are out of season, use organic frozen whole baby green beans, though the fresh version is much preferred in this salad. Steam the beans until tender-crisp to your liking, then refresh under cool water before adding to the salad.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a small heatproof container, pour 1/2 cup boiling water over the couscous. Cover and let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
Step 2
Meanwhile, steam the green beans in a small amount of water until tender-crisp, then drain and rinse under cold water until cool.
Step 3
Tear the lettuce into bite-size pieces. Combine the lettuce, avocado, tomatoes, and olives in a salad bowl. Gently stir in the couscous and green beans. Drizzle with vinaigrette, toss gently, and serve.
nutrition information
Step 4
Calories: 277
Step 5
Total Fat: 21g
Step 6
Protein: 4g
Step 7
Carbohydrates: 20g
Step 8
Fiber: 5g
Step 9
Sodium: 275mg
