16 Ingredients
- 1 1/2 teaspoons each whole pink peppercorns, dried green peppercorns, white peppercorns, and black peppercorns
- 2 1/2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 7 tablespoons olive oil
- salt
- ground black pepper
- 1 1/2 pounds haricots verts, stem ends trimmed
- 1 1/2 pounds (about 2 cups) fava beans, shelled
- 1 pound sea scallops
- 1/2 cup Nicoise olives (about 3 ounces)
- 1 small red onion, thinly sliced lengthwise
- 12 small red tomatoes, halved
- 12 small orange tomatoes, halved
- 3 eggs, hard-boiled, cut into 8 wedges
- fresh tarragon
- lemon wedges
Preparation
Instructions on Martha Stewart
Nutrition
447
22%
daily value
servings
Fat
33% 22Saturated
17% 3Trans
- 0Monounsaturated
- 14Polyunsaturated
- 3Carbs
16% 47Carbs (net)
- 30Fiber
67% 17Sugars
- 20Sugars, added
- 0Protein
54% 27Cholesterol
33% 98Sodium
71% 1694Calcium
16% 158Magnesium
30% 126Potassium
35% 1654Iron
32% 6Zinc
27% 3Phosphorus
84% 588Vitamin A
33% 300Vitamin C
80% 72Thiamin (B1)
35% 0Riboflavin (B2)
51% 1Niacin (B3)
38% 6Vitamin B6
49% 1Folate equivalent (total)
77% 306Folate (food)
- 306Folic acid
- 0Vitamin B12
52% 1Vitamin D
123% 18Vitamin E
37% 6Vitamin K
77% 92Sugar alcohols
- 0Water
- 626
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