This recipe can be scaled up or down easily, depending on your hunger level or the number of people you’re feeding.
4–6 small potatoes, boiled until tender
8 oz. asparagus spears or green beans, blanched
8 oz. olives
8 oz. smoked salmon
2 hard boiled eggs, quartered
1/4 cup Dijon mustard
1/2 cup water reserved from potato boiling
1/4 cup good olive oil
Divide first five ingredients between two plates and set aside. In a small bowl, whisk Dijon mustard and reserved potato water. Slowly add and whisk olive oil until combined. Season to taste with salt and pepper. Add diced onion if desired. Drizzle dressing over both plates. Season each salad with a pinch of salt and a grind of fresh pepper and enjoy!
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.