What's For Supper - Salad Tamara

I started making this salad years ago during the farmer's market months. Based on a Salad Nicoise, it has evolved into a delicious warm-weather supper using our favorite foods and whatever is fresh and seasonal. Bruce says it's his favorite summer meal. Enjoy!

At least one hour before supper time, pre-heat your oven to 350. You can also cook the potatoes, eggs and beans in the cooler morning hours and refrigerate until supper. They're good cold or at room temperature!

Hard boil your eggs (2-3 per person). I've found the following method works pretty well. Try to use eggs that are at least 3 days old (the air pocket between the egg white and the shell is larger and helps with peeling). Place eggs in a saucepan large enough to hold all of the eggs in a single layer. Fill with just enough water to cover the eggs. Bring the water to a boil, then take the pot off the heat and cover for 12 minutes. Meanwhile, put ice in a large bowl and fill with water. When the eggs are done, use a wire scoop (like a Chinese spider) to transfer the eggs from the hot water to the ice water. Let the eggs sit in the ice water for about 5 minutes. Don't throw out the water! To peel, hold the egg under a gentle stream of tap water as you take the shell off. The water will help release the shell from the egg white. Cut the eggs in half (or slice them), and season with salt and pepper.

Slice red potatoes (one per person) about 1/8" thick. Toss with olive oil, salt, pepper and dried thyme. Spread in a single layer on a sheet pan and bake at 350 degrees for about 12 minutes, until tender and slightly browned on the edges. Let cool to room temp.

Cook the green beans by adding them to boiling water for 3-5 minutes, just until tender. If you need to, add a little more ice to the bowl of water you used to cool the eggs, then plunge the green beans into the water to stop the cooking process. Dry the beans lightly with paper towels, then add salt and pepper. Set aside.

Time to plate the salad. Chop some romaine hearts and place in the middle of the plate. Arrange the veggies, eggs and whatever else you like on the plate. Make it pretty! We like pickled beets, pickled red onion, olives, fresh tomato slices and marinated mozzarella slices. Fresh basil is always welcome, too. I finished this salad off with some fresh dill on top, and served it with Litehouse Dill and Feta dressing. You may find that you don't even need any dressing, though. The salad is delicious by itself!