Prep Information
Prep Time
30 minutes
Cook Time
n/a minutes
Serves
4-6 people
Includes
Ingredients
- 1 clove garlic
- Kosher salt to taste
- 1/3 cup Ultra Premium Picholine EVOO
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Dijon mustard
- 1 shallot, minced
- Freshly ground black pepper, to taste
- 1 lb. small new potatoes, boiled until tender
- 6 oz. yellow baby beets, boiled until tender, peeled
- 6 oz. red baby beets, boiled until tender, peeled
- 8 oz. green beans, blanched
- 12 oz. cherry tomatoes, halved
- 1/2 cup black Niçoise olives
- 8 small radishes, trimmed and thinly sliced
- 8 salt-packed anchovies, rinsed and drained
- 4 hard-boiled eggs, halved lengthwise
- 3 (4-oz.) cans high-quality oil-packed tuna, drained
- 1 small cucumber, thinly sliced
- 1/2 cup loosely packed basil leaves and 1/4 cup thinly sliced scallions, to garnish
Instructions
- Using the first 7 ingredients, make the salad dressing. First mince the garlic on a cutting board and sprinkle chopped garlic with a good dose of salt. With a knife, mash garlic and salt together to form a smooth paste. Put the paste in a bowl and whisk in oil, juice, mustard, shallot, salt and pepper. Set this mixture to the side.
- Salad can be mixed together and served after dressing is poured over or you can arrange all the ingredients in separate rows on a large serving platter, lifting parts of each section on to plate after dressing is poured over. Season with salt and pepper. Garnish with basil and scallions just before serving.