Salad Ingredients (serves two):
- 1⁄2 cup white potatoes, scrubbed
- 1⁄2 cup fresh green beans, trimmed
- 2 cups salad greens, baby greens, or larger greens, torn into bite-sized pieces
- 1 small (5 oz.) can tuna, drained
- 1 medium-hard-boiled egg, peeled and quartered
- 4 Tbsp. pitted black olives, such as kalamata 4-6 cherry tomatoes, cut in half
- 2 Tbsp. + 2 tsp. extra-virgin olive oil
- 1 Tbsp. + 1 tsp. aged red wine vinegar
- 1 tsp. Dijon mustard
- 1 small clove fresh garlic, peeled
- Salt and pepper to taste
- 1 anchovy fillet (1⁄2 tsp. anchovy paste) optional
- Place potatoes in a pot of cold tap water and bring to boil. Add salt and boil the potatoes for 4 minutes.
- Remove potatoes with a slotted spoon, drain, and slice in half (leave the water in the pot and use for blanching green beans).
- Heat a skillet over medium-high heat, with a bit of olive oil until it’s hot, then place the sliced potatoes in the pan, cut-side down.
- Sear for a minute or two until the potatoes are lightly browned; remove from the pan and transfer to a bowl. Toss with kosher salt and set aside.
- Bring water back to a boil and add the green beans. Blanch for 2 minutes.
- Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry with paper towels and set aside.
- To make the dressing, combine the vinegar, mustard, garlic, and anchovies in a blender or food processor. Drizzle in the oil while blending and process until smooth. Season to taste with kosher salt and freshly ground pepper (anchovies are salty so you might not need much additional salt).
- Place the salad greens in a bowl. Drizzle 1 Tbsp. of the dressing and toss to coat. Arrange the greens on 2 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
- Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat. Arrange them on the salad.
- Divide the tuna and place it in the center of the plates. Arrange the hard- boiled egg quarters and serve.
Adapted from thespruceeats.com.
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