Description
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Ingredients
- ½ pound new potatoes, quartered
- ¼ cup chopped fresh parsley
- ¼ cup pitted nicoise olives
- ½ onion, thinly sliced
- 1 (5 ounce) can tuna
- ⅓ pound fresh green beans – rinsed, trimmed and blanched
- ½ pound mixed salad greens
- 1 cup lemon vinaigrette
- 3 hard-cooked eggs, quartered
- 3 roma (plum) tomatoes, thinly sliced
- 1 tablespoon capers
- 4 anchovy filets
Instructions
- Bring a large pot of salted water to a boil. Add potatoes
- and cook until tender but still firm
- about 15 minutes. Drain and cool.
- In a large bowl
- combine the potatoes
- parsley
- olives
- onion
- tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl
- toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs
- tomatoes
- capers and anchovies.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 45 mins
Servings: 4