During late spring and early summer, this is the kind of meal we live on at my house. The best beans to use are the pencil-thin ones, such as Blue Lakes. The fatter Romanos are just a little too tough for this dish. And the painfully skinny haricots verts don’t have enough oomph to hold their own.
6 SERVINGS
1 |
cup mayonnaise |
¼ |
cup thinly sliced loosely packed fresh basil leaves |
2 |
teaspoons herb vinegar |
½ |
pound watercress, tough stems removed and torn into bite-size pieces |
1 |
pound cooked green beans, cut into bite-size pieces |
¾ |
pound cooked skinless, boneless chicken, preferably grilled or smoked, cut into bite-size pieces |
¾ |
pound cherry tomatoes, cut in half |
In a medium bowl, beat together the mayonnaise, basil and vinegar until smooth.
In a large bowl, combine the watercress and 2 tablespoons of the basil mayonnaise and toss until the leaves are lightly coated. Divide among six plates.
To the same bowl, add the beans, chicken and tomatoes and ¼ cup of the mayonnaise. Stir to combine well, making sure all the pieces are very lightly coated. Divide evenly and place atop the watercress.
Top each salad with a teaspoon or so of dressing. Serve, passing the remaining dressing at the table.