From the South of France, this salad is a class act. Traditionally made with anchovies, we have updated with fresh tuna. Use all organic ingredients.
|1 head||organic romaine lettuce leaves, washed and dried|
|1 lb||organic green beans, steamed and cooled|
|2||organic Yellow Finn potatoes, sliced, steamed and cooled|
|1 C||organic cherry tomatoes|
|6-8 oz||tuna, fresh wild-caught, cooked and cooled|
|1/2 C||Kalamata olives|
|1||red onion, thinly sliced in rings|
|2||organic eggs, hard-boiled|
|1 T||fresh basil, chopped|
|2 T||fresh parsley, chopped|
|3/4 C||extra virgin olive oil|
|1||clove fresh garlic, pressed|
|1 1/2 tsp||sea salt|
|2 tsp||prepared mustard, Dijon style|
|2 T||raw apple cider vinegar|
|1 tsp||fresh thyme, chopped, or ½ tsp dried|
|fresh ground pepper, to taste|
Place lettuce leaves on a large platter. Arrange veggies on top. Place the flaked tuna in the center. Place quartered eggs and olives around the edges. Sprinkle herbs over all. In a separate bowl, beat dressing ingredients together with a fork. Pour dressing on just before presenting, letting guests select what they want from the salmagundi.
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