A really refreshing change from warm (albeit) comforting casseroles, try this lovely French salad, with its elements in heaps, rather than tossed together.
It’s basically an herby vinaigrette on a very hearty salad – with potatoes, tomatoes, tuna and hard-boiled eggs, meant to be served warm or at room temperature. I love it because it’s also a very forgiving recipe. As long as you’ve got some form of potato, tomato, lettuce and green beans it will be delicious!
It was perfect for a summer evening’s meal, after a good brisk walk.
1/3 cup red wine vinegar
2/3 cup olive oil
1/2 tsp garlic powder
2 Tbsp finely chopped fresh Thai basil (could use any basil or 2 tsp dried basil)
1 Tbsp finely chopped fresh thyme or 1 tsp dried thyme
2 teaspoons finely chopped fresh oregano or 1/2 tsp dried oregano leaves
1 tsp Dijon mustard
1 tsp fish sauce (optional)
3/4 tsp kosher Salt and
1/4 tsp freshly ground black pepper
1 can albacore tun in olive oil, removed and lightly drained
5 hard boiled eggs, peeled and quartered lengthwise
1 lb small young red potatoes
Salt and freshly ground black pepper
1 container butter lettuce (or any nice lettuce), torn into bite-sized pieces
15 or so grape tomatoes, cut in half, or 3 small ripe tomatoes, cored and cut into wedges
1/2 yellow or small red onion, thinly sliced
1/2 pound green beans, stems broken off
1/4 cup olives (I used Castelvetrano but Nicoise olives are also recommended.)
2 Tbsp capers, drained
Make vinaigrette: In a jar, place the oil, vinegar, garlic powder, herbs, mustard and fish sauce if using. Cover with a lid and shake until well blended. Add salt and pepper to taste.
Marinate onion slices in a couple spoons of the vinaigrette in a small bowl.
Bring a pot of water to boil, add 1 Tbsp of salt and add the potatoes and eggs. Cook for 12-15 minutes, until the potatoes are fork soft. Remove the potatoes, immediately cut in half and toss in a bowl with a little more vinaigrette.
Add the green beans to the boiling water and cook 3-5 minutes. Remove and rinse with cold water. Peel and quarter the hard-boiled eggs.
On each plate, lay a bed of lettuce. Heap some of the tuna in the middle. Sprinkle the onions and tomatoes around the tuna.
Arrange the potatoes and green beans in mounds at the edge of the lettuce.
Arrange hard boiled eggs and olives in mounds on the lettuce bed.
Drizzle everything with the remaining vinaigrette and sprinkle with capers if using.
Can also be served without tuna as a vegetarian option.