This French classic is a great go-to recipe because you can keep so many of the ingredients on hand in your refrigerator and pantry.
Makes: four to six servings
Prep time: 35 to 40 minutes
Cook time: 30 minutes
For the dressing
- 2 tbs. red-wine vinegar
- ½ cup extra-virgin olive oil, plus extra to taste
- 1 to 2 tsp. mild honey or maple syrup, to taste
- 2 tsp. Dijon mustard
- 1 medium garlic clove, finely chopped
- Salt and freshly ground black pepper
- Put the dressing ingredients into a lidded jar and shake to combine. Taste and add more oil and honey or syrup as desired. Store in the refrigerator for up to a week. Remove from the fridge 30 minutes before you need it and shake before serving.
For the salad
- 2/3 lb. new potatoes
- 1/2 lb. green beans
- 4 to 6 eggs
- 3 scallions or 1 small red onion, finely sliced
- 5 oz. can sustainably caught tuna in water or oil, drained and flaked
- 1 large celery stalk, finely chopped
- 1/4 cup sun-dried tomatoes in oil, roughly chopped
- 12 olives, pitted and halved
- 1 tbs. capers, drained and rinsed
- 2 oz. can anchovy fillets in oil, drained
- Cook the potatoes whole with skins on in a large pot with plenty of boiling salted water until tender (about 10 to 15 minutes). Drain and allow to cool.
- Meanwhile, cook the beans in another medium pot of boiling salted water for 15 to 20 minutes until soft. (Boil for less time if you prefer crunchier beans.) Drain and allow to cool.
- Soak the onions in cold water for about 10 minutes. Drain and set aside.
- Boil the eggs for eight to nine minutes, then crack the shells and drop the eggs into cold water — this will stop the greenish color from appearing around the yolk. Peel and set aside.
- When the potatoes are cool, cut them in half and put in a large salad bowl, along with the onions. Cut the beans in half and add to the bowl with the remaining ingredients, except the eggs.
- Toss the dressing with the salad. Top with halved eggs and serve.
Recipes excerpted with permission from Around the World in 120 Salads by Giancarlo and Katie Caldesi © 2017 Kyle Books, photographs © Helen Cathcart. No images may be used, in print or electronically, without written consent from the publisher.