This vegetarian version of the classic dish omits the anchovies and replaces the tuna with cannellini beans; navy beans or chickpeas are other options.
Recipe information
Yield
serves 4
Ingredients
FOR THE DRESSING
FOR THE SALAD
Preparation
Step 1
Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
Step 2
Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.
Step 3
Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
Step 4
In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
Step 5
Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 790
Step 8
Saturated Fat: 7.1g
Step 9
Unsaturated Fat: 39.8g
Step 10
Cholesterol: 106mg
Step 11
Carbohydrates: 73g
Step 12
Protein: 20.7g
Step 13
Sodium: 984mg
Step 14
Fiber: 23.2g
