Dressing
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 small garlic clove, mashed
1/2 teaspoon finely grated lemon zest
1/3 cup extra-virgin olive oil
1 tablespoon drained capers, coarsely chopped
Salt and freshly ground pepper
Salad
1 pounds small red potatoes
8 ounces green beans, stems removed
12 cups mixed salad greens
1lb fresh tuna
1 pint grape tomatoes, halved
6 hard-cooked eggs, quartered
1/2 cup Niçoise olives, pitted
In a jar, combine all dressing ingredients and shake shake shake shake shake -until well blended.
Quarter potatoes and roast potatoes in a 400 degree oven with a touch of olive oil and garlic, for about 25 minutes til cooked thru. (note - next time you're making roasted taters, make some extra for this for lunch or dinner the next day.
When potatoes are abouot 10 minutes away from being done- add the green beans to the roasting pan.
Remove potatoes and green beans from oven, and turn up the heat to broil - add tuna.. and cook about 2 -3 minutes on each side (note: this should be good quality tuna -and I like it very rare - BUT - canned tuna will work fine here..
In a large bowl, toss the salad greens with 1/4 cup of the lemon-caper dressing and transfer to large plates. Working with 1 ingredient at a time, toss the potatoes, green beans and tomatoes with the remaining dressing and arrange over the salad greens. Garnish with the eggs and olives. Serve the salad immediately, passing any remaining dressing separately.
makes about 4 servings...
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 small garlic clove, mashed
1/2 teaspoon finely grated lemon zest
1/3 cup extra-virgin olive oil
1 tablespoon drained capers, coarsely chopped
Salt and freshly ground pepper
Salad
1 pounds small red potatoes
8 ounces green beans, stems removed
12 cups mixed salad greens
1lb fresh tuna
1 pint grape tomatoes, halved
6 hard-cooked eggs, quartered
1/2 cup Niçoise olives, pitted
In a jar, combine all dressing ingredients and shake shake shake shake shake -until well blended.
Quarter potatoes and roast potatoes in a 400 degree oven with a touch of olive oil and garlic, for about 25 minutes til cooked thru. (note - next time you're making roasted taters, make some extra for this for lunch or dinner the next day.
When potatoes are abouot 10 minutes away from being done- add the green beans to the roasting pan.
Remove potatoes and green beans from oven, and turn up the heat to broil - add tuna.. and cook about 2 -3 minutes on each side (note: this should be good quality tuna -and I like it very rare - BUT - canned tuna will work fine here..
In a large bowl, toss the salad greens with 1/4 cup of the lemon-caper dressing and transfer to large plates. Working with 1 ingredient at a time, toss the potatoes, green beans and tomatoes with the remaining dressing and arrange over the salad greens. Garnish with the eggs and olives. Serve the salad immediately, passing any remaining dressing separately.
makes about 4 servings...