Salade Paysanne

Ingredients

• 4 cupsleaf lettuce or mixed greens
• 200 gnew potatoes — boiled and halved
• 150 ggreen beans — blanched
• 3eggs — hard-boiled
• 100 gsmoked bacon — crisped
• 2 tbspred wine vinegar
• 3 tbspwalnut oil or olive oil
• 1 tspDijon mustard
• to tastefine salt and black pepper

Method

1. Start by preparing the potatoes. Rinse 200 g of new potatoes under cold water to remove any dirt. Place them in a medium saucepan and cover with cold water. Add a pinch of fine salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Drain and let them cool slightly before slicing into bite-sized pieces.
2. While the potatoes are cooking, prepare the green beans. Trim 150 g of green beans by snapping off the ends. Bring another pot of salted water to a boil and blanch the beans for about 3 minutes, or until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color. Drain and set aside.
3. Next, cook the eggs. Place 3 eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let sit for 9 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and quarter them.
4. In a skillet over medium heat, cook 100 g of smoked bacon until it is crispy and golden brown, about 5-7 minutes. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
5. Prepare the dressing by whisking together 2 tbsp of red wine vinegar, 3 tbsp of walnut oil or olive oil, and 1 tsp of Dijon mustard in a small bowl. Season with fine salt and black pepper to taste. The dressing should have a balanced flavor with a noticeable tang from the vinegar and a slight heat from the mustard.
6. Assemble the salad by placing 4 cups of leaf lettuce or mixed greens in a large salad bowl. Add the sliced potatoes, green beans, crumbled bacon, and quartered eggs. Pour the dressing over the salad and gently toss to combine, ensuring the dressing coats all the ingredients without bruising the leaves.
7. Finish the salad by tasting and adjusting the seasoning with additional salt and pepper if necessary. Serve immediately to enjoy the contrast of textures and flavors, with the crisp greens, creamy potatoes, and savory bacon providing a delightful harmony typical of a Salade Paysanne.