Summer Olympic Salad

Ingredients

• 2 piece New potatoes (small, skin left on)
• 6 tbsp Extra virgin olive oil (divided: 2 tbsp for the potatoes, 4 tbsp for the dressing)
• 12 piece Ignonce olives (Nice olives) (small, pitted)
• 0.5 piece Cucumber (seeded, cut into small dice)
• 2 piece Shallots (finely chopped)
• 1 piece Garlic clove (sliced, sprouts removed)
• 150 g Cooked red beet (cut into small dice)
• 0.5 piece Yellow bell pepper (cut into small dice)
• 150 g Cherry tomatoes (cut into dice, drained)
• 0.5 piece Red onion (cut into thin strips)
• 1 piece Hard‑boiled egg (cut into small dice)
• 8 piece Mini mozzarella balls (small balls)
• 1 tbsp Whole almonds (unroasted)
• 1 tbsp Shelled sunflower seeds (unsalted)
• 1 tbsp Flax seeds (whole)
• 1 tbsp Raisins (seedless)
• 12 leaf Fresh mint leaves (coarsely chopped)
• 2 tbsp Fresh lemon juice (juice of one lemon)
• 1 pinch Fleur de sel (to taste)
• 1 pinch Freshly ground black pepper (to taste)

Instructions

1. Cooking the potatoes

   Place the two new potatoes in a saucepan of cold water, bring to a boil and cook for 20 minutes until tender. Drain and let warm.

   Time: PT20M

   Temperature: eau bouillante

2. Cooking the beet

   Put the red beet in another saucepan, cover with water, bring to a boil and cook for 30 minutes until tender. Drain, let cool then cut into small dice.

   Time: PT30M

   Temperature: eau bouillante

3. Preparing the vegetables

   While the tubers cook, peel the cucumber, remove the seeds, cut into small dice. Cut the yellow pepper, cherry tomatoes, red onion into thin strips, chop the shallots and garlic, and prepare the mint.

   Time: PT15M

4. Initial seasoning of the potatoes

   In the salad bowl, pour the two tablespoons of olive oil over the warm potatoes and gently toss to coat.

   Time: PT2M

5. Mixing the ingredients

   Add the beet, cucumber, pepper, tomatoes, red onion, shallots, garlic, olives, mozzarella balls, hard‑boiled egg, almonds, sunflower seeds, flax seeds and raisins to the bowl. Gently mix with the wooden spoon.

   Time: PT5M

6. Preparing the vinaigrette

   In a small bowl, whisk together the lemon juice, the remaining four tablespoons of olive oil, the fleur de sel and black pepper. Lightly whisk.

   Time: PT2M

7. Seasoning the salad

   Pour the vinaigrette over the salad, gently toss to coat all ingredients well.

   Time: PT2M

8. Adding the mint

   Fold in the chopped mint leaves just before serving to preserve their freshness.

   Time: PT1M

9. Plating and Olympic decoration

   Arrange the salad on a serving dish. Decorate the centre with rings formed from slices of beet, tomato, cucumber, lemon and red onion, recalling the Olympic rings.

   Time: PT5M

10. Rest before serving

    Cover the dish with plastic wrap and refrigerate for 15 minutes if preparing ahead. Add the mint just before serving.

    Time: PT15M

    Temperature: 4°C

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g