Description
A veggie-full salad that will satisfy! Tender butter lettuce gets topped with creamy fingerling potatoes, crunchy cucumbers and green beans, tomatoes and of course the creamy Dill Ranch Dressing.
Ingredients
- 1 pound fingerling potatoes, rinsed
- Extra-virgin olive oil
- 12 ounces green beans, rinsed and trimmed
- 4 large eggs
- 1 head butter lettuce
- 6 cocktail cucumbers, or mini cucumbers, halved lengthwise*
- ½ pint cherry tomatoes, halved
- 1 recipe Healthy Dill Ranch Dressing
- Fresh dill & sliced chives for serving
- Flaky sea salt, cracked black pepper for serving
Instructions
- Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Using a spider or slotted spoon,transfer potatoes to a large bowl; toss with a splash of oil and set aside.
- Add green beans to simmering water, adding additional water as needed, and cook until crisp-tender, about 3 minutes. Meanwhile, fill a large bowl with ice water. Using a spider or slotted spoon, transfer green beans to ice water bath and set aside.
- Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 7 minutes. Using a spider or slotted spoon transfer eggs to ice water bath; let cool completely.
- Drain green beans and eggs; pat green beans dry.
- Arrange lettuce leaves on a large platter. Arrange potatoes, green beans, cucumbers, and tomatoes over lettuce. Peel and halve eggs; arrange on platter, nestling into veggies.
- Drizzle Dill Ranch Dressing over salad, sprinkle with fresh dill, chives, salt and pepper.
Notes
Prep time: I intentionally list prep time as 5 minutes. If you start the potatoes right away, everything else can be prepped while those cook.
Cucumbers: you can also use half an english cucumber halved lengthwise and thinly sliced.
It’s important to use a sauté pan here, not a skillet. Sauté pans feature tall straight sides, while skillets feature angled sides. If you do not have a sauté pan, use a large saucepan or pot.
Servings: This salad will serve 4 as a side dish, or 2 as a large entrée salad. Make it a meal for 4 people by serving with a couple cans of smoked trout (I love Fishwife). You can also serve with my go-to pan-seared salmon or crispy chicken cutlets.
Keywords: butter lettuce salad
