I was inspired by watching Martha Stewart for this recipe. I am using her dressing recipe and for the rest of the ingredients I used Food Network’s recipe, links below. I am still working to make a dressing that I enjoy, perhaps a homemade Italian. I am not big on dressings with Dijon mustard because it’s too strong. If you have a suggestion put it in comments. Tip: although the steps are easy, there are many to follow. Prepare the ingredients ahead of time.
A nutritious and unique blend of colorful ingredients that are sure to delight. I found jarred Yellow Fin Tuna at Whole Foods.
Martha Stewart’s dressing:
1/2 large Shallot or two Scallions, minced
2 tsp. capers
1 T Dijon mustard
1 tsp. Anchovy Paste
Juice of 1 Lemon
1 tsp salt
1/4 tsp. pepper
1/3 C. olive oil
Whisk together shallot, capers, Dijon, anchovy paste, lemon juice, salt, and pepper. Slowly whisk in oil; set dressing aside.
Food Network’s salad, sans the dressing:
½ lb. thin-skinned potatoes, sliced 1/3 inch thick
5 ounces haricots verts [Whole Foods frozen] or thin green beans, trimmed
Salt and Pepper
4 cherry tomatoes or small cocktail tomatoes, halved or quartered
1/2 head Red French or Butter lettuce, leaves separated
1 5-1/2-ounce jar Toninno yellow fin tuna packed in olive oil, drained [Whole Foods]
1/4 cup niçoise olives or kalamata, pitted
2 hard cooked eggs
Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1 T. dressing and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Toss the tomatoes in a small bowl with 1 T. dressing, salt, and pepper to taste. Gently toss the cooled potatoes. Quarter the hard-cooked eggs.
Tear off whole lettuce leaves and divide between 2 plates, about 3 leaves each. Arrange the potatoes, haricots verts, artichoke hearts, and tuna on top. Add the tomatoes and eggs to the plates. Drizzle with the dressing and top with the olives. Serve with a baguette.