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1
Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
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2
Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch.
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3
Bring to a boil; reduce to a simmer.
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4
Cook until tender when pierced with the tip of a sharp knife, about 15 minutes.
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5
Drain and set aside to cool.
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6
Bring a pot of water to a boil and prepare an ice-water bath.
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7
Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds.
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8
With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
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9
In a large bowl, toss spinach with 2 tablespoons dressing.
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10
Transfer spinach to platter.
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11
Place cannellini beans in empty bowl and mash about half of them slightly.
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12
Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper.
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13
Stir to combine; then spoon mixture onto spinach.
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14
Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
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15
Arrange haricots verts, eggs, and olives on the plate.
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16
Drizzle with remaining dressing, and serve immediately.
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17
(Per Serving)
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18
Calories: 790
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19
Saturated Fat: 7.1g
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20
Unsaturated Fat: 39.8g
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21
Cholesterol: 106mg
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22
Carbohydrates: 73g
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23
Protein: 20.7g
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24
Sodium: 984mg
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25
Fiber: 23.2g
