Great picnic fare, but don’t dress the salad until you get to where you’re going.

1 clove garlic, cut in half

3 cups lettuce (preferably two or three types, for example a combination of romaine, watercress, and red leaf), torn into bite-size pieces

2 stalks celery, thinly sliced

Half a cucumber, peeled and thinly sliced 2 medium ripe tomatoes, cut in wedges

2 hardboiled eggs, sliced and diced

1 cup large lima beans, cooked and thoroughly drained (½ cup dry)

¼ cup blue-veined cheese, crumbled

¼ cup olive oil

 2 tablespoons white wine vinegar

1 teaspoon salad herbs—a combination of thyme, tarragon and sweet basil

Salt and freshly ground black pepper, to taste


  1. Rub a wooden salad bowl with the cut garlic, then discard the garlic.
  2. Add the lettuce, celery, cucumber, toma­toes, eggs and lima beans to the bowl.
  3. Blend the cheese, oil and vinegar together and pour the mixture over the salad ingredi­ents. Toss lightly and season with the herbs and salt and pepper, to taste. Serve immedi­ately.


Serves: 4 to 6 


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