This salad is a classic and is truly an all in one, healing meal! Packed with protein and vitamins, the ingredients are usually on hand and the method is very simple. For me, it is all about the layering of flavors. I love tuna, but for those who don’t, you could use grilled steak or chicken. I happen to love tuna, fresh or canned, especially when it is packed in olive oil! A bit of French is always good!
Dressing: Combine in a mason jar, shake well
1/2 garlic clove, minced
1/2 shallot, minced
1 teaspoon of dijon mustard
Juice of 1 lemon
2 Tablespoons of Balsamic Vinegar (you can use red wine vinegar, but I love the dark color of a good balsamic)
6 Tablespoons of Olive Oil
Salt and Freshly Ground Pepper to taste
For The Salad:
Ingredients: 6 small potatoes (fingerlings or baby Yukon gold), 6 baby beets, handful of green beans, trimmed, 4 handfuls of soft salad greens, rinsed and dried, 4 radishes, sliced, 1/2 cucumber, diced, 2 hard boiled eggs, sliced, handful of cherry tomatoes, halved, 1/4 cup Nicoise olives, and a 5 to 6 oz can of tuna packed in oil, drained.
Before arranging your salad, boil the potatoes until tender enough to be pierced with the tip of a knife, then boil your beans until crisp tender, and finally boil your beets until fork tender.
Assemble your salad to your preference, I did mine in groups, each item having its own space, then drizzle with dressing and Enjoy!