Tuna Niçoise Salad

Serves 2

Ingredients

• A large handful haricot verts, tips and strings snapped off
• 4 small red potatoes
• 1 roma tomato quartered
• 1/2 cup whole pitted kalamata olives
• 2 radishes, thinly sliced
• 1 can refrigerated solid white albacore tuna 
• 1 head of butter or mixed green lettuces
• 2 cage free extra large eggs 

Dressing

• 3 Tbsp extra virgin olive oil
• 1Tbsp balsamic vinegar
• 1Tbsp Dijon mustard
• 1 garlic clove, minced
• A few dashes tabasco
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp fresh lemon juice

Directions

Hard-boiled Eggs

1. Place eggs in small pot and submerge in water, about 1 inch above eggs
2. Bring water to boil
3. Turn off heat, cover and move to a different burner
4. Let sit 15 minutes
5. Place the eggs in ice water until cool to touch
6. Remove shell and slice length wise

Boiled Potatoes

1. Place washed potatoes in a small pot and submerge in water by 2 inches
2. Generously salt the water
3. Bring to boil over medium heat and cook 12-15 minutes or until tender.  Prick the potato with a fork.  When ready, it should easily slide in and out
4. Remove from water, let them cool and slice lengthwise

Blanched Green Beans

1. Drop the green beans in a pot of boiling water
2. Cook 3 minutes
3. Transfer the green beans into a bowl of ice water

Dressing

1. Combine and whisk all of the dressing ingredients in a small bowl

Assemble

1. Divide the greens into two bowls
2. Divide and arrange the remaining ingredients on top of the greens
3. Garnish with salt and pepper
4. Serve with the dressing drizzled on top or to the side, perhaps with a piece of bread