A Saladcoise

25 ingredients
2 steps

Ingredients

  • Dressing
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons champagne vinegar or pear-infused vinegar
  • 2 tablespoons EVOO
  • 1 small piece of anchovy filet packed in oil
  • 1 teaspoon finely minced shallot
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon acacia honey
  • kosher salt to taste
  • fresh milled pepper to taste
  • For the salad
  • 2 small red bliss potatoes, perfectly boiled, salted, and then quartered
  • 1 perfectly hard boiled egg, cut into eighths
  • 1 tablespoon finely chopped dill, chives, flat leaf parsley, and basil
  • 2 small heirloom tomatoes, eighthed
  • 2 slices of pickled green tomatoes, chopped
  • 1 teaspoon capote capers
  • 2 tablespoons red onion, finely minced
  • 4 small dill gherkins, julienned
  • 2 ounces small freshly pickled cucumber, coarsely julienned
  • 4 ounces tuna steak or canned tuna spritzed with lemon juice
  • 3 ounces French green beans, cooked and then shocked in ice water, or roasted or pickled asparagus
  • 1 ounce crumpled feta, optional
  • 1 tablespoon black kalamata olives, chopped
  • dash of kosher or pink Himalayan salt

Directions

  1. 1
    For the dressing mash the anchovy into the olive oil; add the other ingredients. Put in a travel container that can be shaken well just before serving.
  2. 2
    Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving.

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