A French salad with tuna, eggs, beans, potatoes, and crisp greens, dressed in a lemony vinaigrette.
# Components:
→ Fish & Proteins
01 - 2 cans (5.6 oz each) tuna in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed
04 - 14 oz small new potatoes
05 - 1 head butter lettuce or mixed greens
06 - 7 oz cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 12 to 16 black olives (Niçoise or Kalamata)
09 - 1 small cucumber, sliced (optional)
→ Pantry & Condiments
10 - 4 anchovy fillets (optional, for garnish)
11 - Salt
12 - Freshly ground black pepper
→ Vinaigrette
13 - 4 tbsp extra-virgin olive oil
14 - 2 tbsp red wine vinegar
15 - 1 tsp Dijon mustard
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a saucepan of salted water to a boil. Add the potatoes and cook for 10 minutes or until tender. Remove with a slotted spoon and allow to cool slightly.
02 - Using the same saucepan, add the green beans and blanch for 2 to 3 minutes until crisp-tender. Drain and immediately rinse under cold running water.
03 - Place the eggs in a separate saucepan and cover with water. Bring to a gentle boil and cook for 8 minutes for medium-hard yolks. Cool in cold water, then peel and quarter each egg.
04 - Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl. Whisk until fully emulsified.
05 - Arrange lettuce leaves on a large serving platter. Top evenly with halved potatoes, green beans, cherry tomatoes, optional cucumber slices, red onion, and olives.
06 - Flake the drained tuna and distribute over the vegetables. Arrange egg quarters and anchovy fillets, if using, atop the salad.
07 - Drizzle the vinaigrette evenly across the salad. Season with additional salt and freshly ground black pepper as desired.
08 - Serve immediately while fresh.
