A Saladcoise

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