A Provencal Salad Vert

by Marisa Olsen


I made up this recipe over the weekend and already found myself recreating it on Monday. What you will need:


Salad:

A mix of greens, such as Boston or Romaine lettuce, radiccio, endive

Boiled red skinned baby potatoes, roughly chopped

Feta (optional)


Dressing:

One small clove of shallot minced

Good French mustard

Half a lemon, squeezed

Olive oil

A few sprigs of dill

Salt

Pepper

Assemble the greens and chopped boiled potato. Whisk the dressing together and pour over greens. Sprinkle a few more sprigs of dill for presentation.

If you're interested in a non-vegetarian option, take a piece of pancetta, or a few pieces of prosciutto and sautee until crisp. Remove from pan, pat dry, and crumble. Remember to save about a spoonful of the rendered fat to pour in the dressing. Use the crumbled meat and and sprinkle over the salad.