Photo: Andrew McCaul
Yield
Makes 4 servings (serving size: 1 salad)

Julia Child popularized this classic French recipe. This version is vegetarian, but you can add a 6-ounce can of unsalted tuna if you like.

How to Make It

In a small bowl, whisk together shallot, Dijon mustard, lemon juice, salt, and pepper. Whisk in olive oil; set aside. Divide chopped romaine lettuce leaves, red potatoes, white, eggs, green beans, tomatoes, niçoise olives, and caper berries among 4 salad bowls; drizzle each with about 2 1/2 tablespoons dressing.

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