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Composed Salad Plate

Composed salads are nothing more than salads, but instead of being mixed all together in a bowl, they are exquisitely arranged on platters to make the ingredients more appealing to the eye. They can be simple or, like this one, make a meal. 



2 tablespoons prepared mustard
2 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
2 cloves garlic-finely minced
Small handful fresh flat leaf parsley-minced
Small amount fresh chervil-minced
Pinch dried basil
Sea salt


Spring or filtered water
1/2 lb. green beans-trimmed and cut in 1-inch pieces
Several red radishes-whole
1 red onion-thin half moons
1 small bunch watercress-rinsed well and blanched until just tender
Several black olives-pitted and left whole
1 cup cooked white navy beans

Whisk together dressing ingredients, seasoning with just a pinch of salt. Bring a healthy amount of water to a boil and quickly blanch green beans, about 1-2 minutes. Drain and set aside.

Trim radishes and boil, whole for 2-3 minutes. Drain and set aside. Blanch onions for 30 seconds. Finally, stir watercress into boiling water and remove after 30 seconds. Plunge into cold water to stop the cooking process and set aside. 

Using individual salad plates, arrange the vegetables in an attractive manner. I like to ring the plates with watercress, arrange the onions, beans and green beans in the center and top the salad with several radishes and olives. Just before serving, drizzle the salads with dressing and serve immediately. Don't dress these salads and let them stand for a long time before serving. Mush is too nice a word for what you'll be serving. 


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