This delightful salad is based on the cuisine of Provence, a southern province of France, using the traditional flavors of olive oil, tomatoes, and garlic.
INGREDIENTS:
- 8 ounces small new potatoes, cut in half
- 8 ounces haricots verts or green beans, trimmed
- Salt and pepper, as desired
- 1 pound beef tenderloin roast
DRESSING
- 3 tablespoons olive oil
- 1 tablespoon sherry wine vinegar
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced shallot
- 1 teaspoon Dijon-style mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups mixed baby salad greens
- 1 cup grape tomatoes
- 1⁄4 cup thinly sliced red onion
- 16 pitted niçoise olives (optional)
PREPARATION:
1. Fill large saucepan with water one-half to three-quarters full; bring to boil. Add potatoes to boiling water; cook 2 to 3 minutes. Add beans; continue cooking 5 minutes. Drain; season with salt and pepper, as desired. Set aside.
2. Cut beef tenderloin into 11 ⁄4-inch pieces. Thread beef pieces onto four 12-inch metal skewers, leaving small space between pieces. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 8 to 10 minutes for medium-rare to medium doneness, turning once. Remove beef from skewers; keep warm.
3. Meanwhile, whisk dressing ingredients in small bowl until blended. Toss beef, potatoes, and beans with 2 tablespoons dressing in large bowl. Add greens, tomatoes, onion, and olives, if desired; toss. Serve with remaining dressing.