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
- Rub a wooden salad bowl with the cut garlic, then discard the garlic.
- Add the lettuce, celery, cucumber, tomatoes, eggs and lima beans to the bowl.
- 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