(recipe serves 4-6)
Now serving at High’s….
*5 ounces mixed greens
*3 hard-boiled eggs
*1 pound new potatoes
Boil potatoes until just tender. Use a generous spritz of salt and 2 T of white vinegar to cooking water.
Mandolin works best. Using a fork to hold the radish may spare your finger tips.
*1/2 pint of cherub tomatoes, halved
*1/2 red onion, thinly sliced and rinsed
*1 small package of French beans, blanched
Drop beans into salted boiling water. Once the color is vibrant green, remove beans to an ice bath. Once cooled, dry beans on a paper towel-lined baking sheet.
*1 can of boneless skinless sardines, packed in oil
Bought these at COSTCO. Delicious….REALLY.
*2 T capers
*1/3 C kalamata olives
*1/4 C of chopped parsley
*Lemon Oregano Vinaigrette
Prepped earlier in the day for service that evening.
Lightly dress vegetables first. Break up sardines and sprinkle over the top of the salad. Add chopped egg, capers, olives and parsley. Add a generous amount of cracked pepper and a spritz of salt. Lemon wedges garnish. Saltines, anyone? Pass the Fume Blanc!