Chopped salad with preserved lemon vinaigrette

Tantalize your taste buds with a vibrant chopped salad dressed in tangy preserved lemon vinaigrette. A burst of fresh flavors in every bite.

Ingredients:

• 4 large eggs
• 110g haricots verts or green beans
• 1 1/2 tablespoons minced preserved lemon
• 1 tablespoon white wine vinegar
• Freshly ground black pepper to taste
• 1/2 medium red, orange, or yellow bell pepper, diced
• 1/3 cup (a couple handfuls) pitted Kalamata, Nicoise, or other black olives
• 60g feta cheese or goat cheese, crumbled
• 90g smoked salmon, flaked into small pieces
• 110g mixed salad greens, washed and dried
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped dill
• 3 tablespoons extra virgin olive oil

Instructions:

1. Place the eggs in a medium saucepan and cover them with cold water, ensuring they are submerged by about an inch. Cover the saucepan and bring to a boil over medium-high heat. Turn off the heat and allow the eggs to sit in the covered pan for 10 minutes. Afterward, drain the eggs and cool them down under cold running water. Peel and chop the eggs, then set them aside.
2. Boil a large pot of water. Once boiling, add salt to the water and then add the green beans. Cook for 2-3 minutes until they reach a tender yet crisp texture. Drain the beans and rinse them under cold water until they are no longer hot. Gently dry them with a towel and set aside.
3. Combine the preserved lemon, vinegar, and black pepper in a small bowl or measuring cup. Let the mixture sit for a few minutes to allow the flavors to blend. Utilize this time to prepare the remaining ingredients.
4. Right before serving, gradually whisk the olive oil into the vinegar mixture until the vinaigrette becomes thick and shiny. Mix the salad greens, parsley, and dill together, and distribute them among the serving plates. Add the beans, egg, bell pepper, olives, cheese, and smoked salmon on top of the greens on each plate. Drizzle the vinaigrette over the salad and promptly serve.

Summary:

• Calories: 1038 kcal
• Fat: 81 g
• Protein: 54 g
• Carbs: 27 g
• Potassium: 1205 mg
• Magnesium: 114 mg