This has got to be one of the best salads I have ever had. If I owned a restaurant, it would definitely be on the menu. I would’ve eaten it without end. I just didn’t want to ever get to the last bite. It was that good. Really!

A little extensive to prepare, for a salad, especially because you need to plan ahead for that one. Not a lot of work, however. Just planning ahead to cook and cool your harboiled eggs and potatoes. Other than that, it’s, again, extremely easy. I don’t like cooking anything that is too complicated. To me, good food has to be kept simple.

Here’s the recipe:

Vinaigrette

  • 3 tbsp Olive Oil
  • 3 tbsp Lemon Juice
  • 1 tsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • ½ tsp Pepper
  • 1 tsp Dried Basil
  • ¼ tsp Salt
  • ½ tsp Garlic Flowers
  • ¼ tsp Sambal Oelek

 Salad

  • 100g Marino Mix
  • 100g Baby Spinach
  • 30 green beans, cooked and cooled
  • 6-8 small potatoes, in large chunks
  • 16 grape tomatoes cut in half
  • ¼ cup black olives, sliced
  • 6 hardboiled eggs, cut in quarters
  • 45g crushed pecans, toasted

Directions

  • Cook the potatoes and eggs ahead of time to allow for complete cooling
  • Mix all the ingredients for the vinaigrette in a mixing bowl and whisk until well emulsified.
  • In a large mixing bowl, mix all the ingredients of the salad, except for the eggs and pecans. Incorporate the vinaigrette.
  • Transfer onto serving plates, place the eggs on top of the salad and sprinkle with toasted pecans.

(Serves 3-4)