This is a great summer meal.. uses fresh veggies and needs just a little stove top cooking for a few of the ingredients.
FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
8 oz. green beans or asparagus, blanched or lightly steamed
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained (optional)
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
¼ cup thinly sliced scallions, to garnish
romaine lettuce, washed, and spun dry
1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
2. Make the salad: Prepare a bowl for each person.Put a bed of romaine lettuce in each bowl, arrange other ingredients over lettuce; drizzle dressing over all ingredients, season with salt and pepper, and garnish with scallions just before serving.