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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a composed salad of wonderful elements. My mom’s favorite summer meal. We have served it often to company with rave reviews. Serve with a crusty bread to soak up the dressing. Ingredients:
1 head of romaine lettuce, torn in small pieces |
1 head of boston or bibb lettuce |
2 or 3 cans of tuna, best quality *imported*, drained |
1 can of artichoke hearts, drained |
1 cup of grape tomatoes |
6-8 green onions, cleaned |
6-8 small new red potatoes, steamed, left in skins |
1 can of anchovy fillets, soaked in milk, patted dry |
3/4 lb. of fresh green beans, blanched |
4 hard cooked eggs, quartered |
2 shallots, minced |
1 garlic clove, crushed |
1/2 teaspoon of salt |
fresh cracked black pepper |
2 tbsp. of dijon mustard |
1/3 cup or red wine vinegar |
2/3 cup of mild extra virgin olive oil |
3 tbsp. of capers, drained, reserved as garnish |
Directions:
1. Prepare salad ingredients as directed, crispy beans, tender potatoes.
2. Make the salad dressing by whisking the chopped shallot, garlic and mustard with salt and pepper, and vinegar.
3. Add oil slowly, whisking all the entire time.
4. Toss the cooked warmed potatoes with 2 tbsp. Of prepared dressing.
5. Toss green beans with a scant tablespoon of dressing.
6. Assemble salad as follows:
7. Arrange a bed of shredded romaine lettuce in a large shallow bowl.
8. Arrange 4-6 cups of boston lettuce around the platter.
9. In each boston lettuce cup divide the drained tuna and hard cooked eggs equally.
10. Drizzle with a tiny amount of dressing.
11. Top with a sprinkle of capers and a criss cross of anchovy fillets.
12. Decoratively divide the remaining ingredients between the cups of tuna and egg.
13. Bunch the green beans, scatter the tomatoes, arrange chunks of dressed potatoes, and artichokes.
14. Pass remaining dressing on the side.
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