1 lb new or fingerling potatoes (quartered for new, halved for fingerling)
1 8 oz package tempeh, sliced once lengthwise and cut into one inch pieces
½ lb haricot verts (French green beans), cut into 2-inch pieces
½ small red onion, sliced thin
½ lb cherry or grape tomatoes, halved
⅓ cup Nicoise or kalamata olives
2 heads Bibb or butter lettuce, chopped
6 hard-boiled eggs, sliced
Salt and pepper to taste
Instructions
In a small bowl, whisk the dressing ingredients together and set aside.
Heat about an inch of water in a stockpot over medium-high heat. Arrange potatoes evenly in a steamer basket and place in the pot. Cover and steam for 20 minutes, until potatoes can be easily pierced with a knife. Set aside to cool slightly, then toss with ¼ cup of dressing.
In the same pot, place the tempeh in the steamer basket. Cover and steam for 10 minutes, then remove and toss with ¼ cup of dressing. Set aside.
Add additional water to the pot if necessary, then place the green beans in the steamer basket. Steam for 3-4 minutes (they should still be crisp). Remove and toss with ¼ cup of dressing.
Combine tomatoes and sliced red onion in a small bowl and toss with ¼ cup of dressing.
While any of the above are steaming, toss the lettuce with ¼ cup of dressing, then place on a large platter. When the cooked ingredients are room temperature, arrange them individually on the bed of lettuce, and add the tomato mixture, olives, and eggs. Drizzle the salad with any remaining dressing and serve immediately.
Notes
The platter pictured in this post contains about half of the salad - I used two platters for the entire recipe.