Ingredients
1/3 cup olive oil1/4 cup lemon juice2 teaspoons minced fresh oregano2 teaspoons minced fresh thyme1 teaspoon Dijon mustard1 garlic clove, minced1/4 teaspoon coarsely ground pepper1/8 teaspoon salt1 can (16 ounces) kidney beans, rinsed and drained1 small red onion, halved and thinly sliced1 pound small red potatoes (about 9), halved1 pound fresh asparagus, trimmed1/2 pound fresh green beans, trimmed12 cups torn romaine (about 2 small bunches)6 hard-boiled large eggs, quartered1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained1/2 cup Nicoise or kalamata olives
Preparation
For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside.
In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry.
To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
