1 clove garlic
⅛ teaspoon Kosher salt
⅓ cup olive oil
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
⅛ freshly ground black pepper
1 pound small new potatoes, boiled until tender
6 ounces yellow baby beets, peeled and boiled until tender
6 ounces red baby beets, peeled and boiled until tender
8 ounces haricot verts, blanched
12 ounces cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish
To prepare the dressing, mince garlic on a cutting board and sprinkle heavily with salt.
Use a knife to scrape garlic and salt together to form a smooth paste.
Transfer paste to a medium bowl and whisk in oil, lemon juice, mustard, shallot, salt and pepper.
To prepare the salad, arrange all ingredients in separate rows on a large serving platter.
Drizzle dressing over all ingredients.
Season the salad with salt and pepper, to taste.
Garnish with basil and scallions just before serving.
You can combine this awesome recipe with some other of our collection.