Salade Janine

Name: Salade Janine
Yield: 4 to 6 servings
Ingredients: 1/4 cup couscous; 2 cups (about 1/2 pound) slender green beans (see Note); 1 large head Bibb or Boston lettuce; 1 medium ripe, firm avocado, cut into thin strips; 1 cup small grape tomatoes; 1/3 cup small oil-cured black olives, preferably Niçoise; 1/4 cup balsamic vinaigrette, homemade (page 221) or store-bought, or as needed

January 24, 2012

Here is a salad I enjoyed on my first trip to Paris. It was part of a fantastic, produce-filled lunch in a private residence in Montmartre, overlooking much of the city. The key to this simple salad is to use the best possible ingredients—specially the green beans. Serve as a first course with slices of crusty, whole-grain baguette or Italian bread.

Cooks' Note

If really fresh, slender green beans are out of season, use organic frozen whole baby green beans, though the fresh version is much preferred in this salad. Steam the beans until tender-crisp to your liking, then refresh under cool water before adding to the salad.

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