Ingredients
- 4 hard-boiled eggs
- 1/2 lbs fingerling potatoes
- 10 ounces haricots verts or thin green beans, ends trimmed
- 1 5 1/2-ounce can (or glass jar) of tuna packed in olive oil, drained. Buy the best you can afford, and do not even think about using tuna in water!
- 1 tin Sardines (optional)
- anchovies (optional)
- 10 cherry tomatoes (purchased on the vine preferably, served whole or cut in half)
- 1 head red leaf or butter lettuce (leaves separated and torn into bite sized pieces)
- 1/2 cup niçoise olives (pits removed)
- 2 T capers (optional)
- 3/4 cup McEvoy Ranch Extra Virgin Olive Oil
- Juice from 1/2 squeezed fresh lemon
- 1/4 cup red wine vinegar
- 3 T sherry vinegar (optional)
- 1/2 large shallot (minced)
- 3 T Dijon mustard
- 1 T chopped fresh thyme
- 1/4 teaspoon salt (do not add more as the fish is already salty)
- 2 cloves of garlic (minced or crushed)
- Freshly ground pepper to taste (I like a lot)
Salad Dressing Ingredients
Instructions
- Start by making the hard-boiled eggs by placing them in a saucepan. Cover them with cold water and bring to a simmer over medium-high heat, cover the pan and remove it from the heat. Let them stand for 12 minutes. Move them into a bowl filled with cold water and ice-cubes and let them sit for at least 15 minutes so they are easy to peel, then cut them in half to serve.
- Put the potatoes in a medium saucepan, cover, and either boil or steam them. Test for doneness with a knife tip by seeing if it can pierce all the way through one easily (approx. 7 minutes). Drain dry.
- Place your beans in a bowl with 3 Tablespoons of water and cover with a paper towel. Cook in the microwave for 4 minutes (you can steam on the stove if you prefer, but don’t overcook).
- Open the can or jar of tuna (and anchovies and sardines if you like).
- Wash and cut your cherry tomatoes or leave them whole.
- Wash and dry your lettuce leaves and tear them into bite size pieces.
- Make the salad dressing by whisking all the ingredients together (slowly adding the oil at the end in a stream will help it emulsify).
- Compose your salad on a large platter starting with a layer at the bottom of your lettuce. Then arrange all of the other ingredients into sections (refer to the photo).
- Pour the dressing over everything and enjoy!
