Market Salad Recipe

Prepare potatoes

Place whole fingerling potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly, then while still warm, cut larger potatoes in half or quarters so pieces are bite-sized.

Roast or warm potatoes (optional)

For a lightly roasted finish, toss the warm cooked fingerlings with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a baking sheet, and roast at 425°F (220°C) for 8–10 minutes until edges are golden. Let cool slightly before adding to salad.

Blanch haricots verts

Bring a medium pot of salted water to a boil. Add the haricots verts and blanch for 1½–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Trim ends if needed and cut into 2–3 inch pieces.

Slice roasted red peppers

If using jarred roasted red peppers, drain and slice into ½-inch strips. If using whole roasted peppers, peel and seed them, then slice.

Assemble salad

In a large mixing bowl combine the arugula, warm (or roasted) fingerling potatoes, blanched haricots verts, and sliced roasted red peppers. Add the crumbled French feta, reserving a small pinch to finish. Sprinkle the chives and chopped parsley over the top. Toss gently to combine just before dressing.

Make the dressing: in a small bowl or jar combine lemon juice, Dijon mustard, honey, red wine vinegar, minced garlic, a pinch of salt, and several grinds of black pepper. Whisk or shake to combine, then slowly drizzle in the 3 tablespoons olive oil while whisking to emulsify. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

Dress the salad: drizzle about 2/3 of the dressing over the assembled salad and toss gently to coat. Add additional dressing to taste — the goal is to lightly dress the arugula and vegetables without making them soggy.

Plate and finish: transfer salad to a serving platter or divide among plates. Sprinkle the reserved crumbled French feta over the top and finish with an extra pinch of flaky salt and a few more grinds of black pepper if desired. Serve immediately.