Kris Carr

Kris Carr

Kris Carr Recipes

Farmer’s Salad

read all about it

Farmer’s Salad


  • 3 tablespoons Basic Aioli (page 242)
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, strained
  • 1 tablespoon minced chives or green onion
  • 1 1⁄2 tablespoons coarsely chopped tarragon
  • 3 cups baby potatoes, boiled, cooled, and sliced in half
  • 2 cups watercress or baby arugula
  • 1 cup cooked fava beans, broad beans, gigantic white beans, or lima beans
  • 2 tablespoons Dijon Vinaigrette (page 234)
  • 1 red bell pepper, thinly sliced
  • Freshly ground black pepper, to taste



1. Mix the Basic Aioli recipe in a bowl with lemon zest, capers, chives, and tarragon.

2. Toss the aioli mixture with the potatoes and set aside.

3. In another bowl, combine the watercress, fava beans (or other beans), and Dijon Vinaigrette. Toss gently.

4. Place a portion of the potato salad in the center of plate and top with a handful of the watercress-fava mix.

5. Top with bell pepper slices. Finish with freshly ground black pepper and serve.

Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *