Salad with beans, potatoes, and tomatoes
Description
The recipe won't take much time. In a small bowl, whisk together lemon juice, mustard, onion, parsley, basil, salt, and pepper to taste. Set aside. Place the freshly cooked potatoes in a bowl, mix with 3 tablespoons of the dressing, and season to taste. Set aside. Arrange large salad leaves overlapping each other on a large serving platter. In a large bowl, toss spinach with 2 tablespoons of the dressing. Place the spinach on top of the salad leaves. Put the beans into an empty bowl and lightly mash some of them with a spoon. Add celery, lemon zest, 3–4 tablespoons of the dressing, season to taste, and mix well. Spread this mixture over the spinach. Then add the potatoes and tomato slices. Place green beans, 2 tablespoons of dressing, salt, and pepper in a bowl, mix, and arrange alongside the potatoes and tomatoes. Arrange the eggs and olives nearby. Sprinkle the entire salad with capers. Serve immediately.