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1
For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper.
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2
Whisk to blend, add 1/4 cup water, and whisk again.
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3
Cover and refrigerate for up to two weeks.
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4
For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt.
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5
Cover with cold water.
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6
Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes.
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7
Turn off heat and let stand in saucepan; do not drain.
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8
While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan.
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9
Cover with cold water.
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10
Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes.
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11
Turn off heat and let stand in saucepan; do not drain.
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12
In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside.
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13
In a small saucepan, combine 3 cups of water and 2 tablespoons salt.
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14
Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes.
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15
Drain, rinse under cold water, and transfer to ice water.
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16
Allow to sit for 2 minutes, then drain.
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17
Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt.
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18
Drain and peel the eggs, and cut each egg lengthwise into quarters.
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19
Drain the potatoes, and cut into 1/3-inch rounds.
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20
In a wide, shallow serving bowl, mix romaine, arugula and baby greens.
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21
Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed.
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22
Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives.
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23
Drizzle with some of the remaining dressing.
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24
Refrigerate leftover dressing and reserve for another use.
