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Salad tender potato olive oil tuna tomato halves Nicoise olives egg anchovy fillet parsley avocado mustard anchovy white wine vinegar lemon juice shallots tarragon avocado olive oil freshly ground black pepper cayenne pepper
Viewed: 58 - Published at: a year agoIngredients
- Salad:
- 4 ounces tender, thin green beans
- 1 Yukon Gold potato, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 3 ounces oil-packed tuna, drained
- 1/2 cup cherry tomato halves
- 1/2 cup pitted nicoise olives
- 1 hard-boiled egg, chopped
- 1 anchovy fillet (optional)
- 1 tablespoon chopped fresh parsley
- Avocado French-Style Vinaigrette:
- 1 tablespoon Dijon mustard
- 3 anchovy fillets
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons minced shallots
- 1 teaspoon minced fresh tarragon
- 1/4 cup ripe avocado
- 1/3 cup olive oil, or more to taste
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
Method
- Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
- Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
- Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
- Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
- Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
- Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.
