Ingredients:
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
Preparation:
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.
Set aside.
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.
Serve 4
You can
combine this awesome recipe with some other of our collection.
No comments:
Post a Comment