makes 2 servings
- 2 handfulls field salad, salad mix or ruccula *
- 1 medium tomato or a few cherry tomatoes
- 2 boiled eggs, can be warm
- 1 medium-to-large boiled potato, can be warm
- 1 can tuna in oil or sardines in oil
- 10 black olives*
- 3-5 stalks green asparagus or string beans
- 2 medium or 4 small boiled potates (can be warm, peeling optional but wash well)
- 1 shallot onion (optional)
- 1/2 cup olive oil
- 3 table spoons balsamic vinegar or white wine vinegar
- Salt and pepper to taste
- A generous splash of lemon juice (optional)
- A generous pinch dry french herbs mix (optional)
- 1 tea spoon dijon mustard (optional)
Boil two eggs, optionally let cool. Otherwise, use warm.
Boil the potato, optionally let cool. Otherwise, use warm.
Blanche the asparagus or string beans, optionally let cool. Otherwise, use warm.
Slice the tomatoes.
Halve or quarter or chop the olives.
Drain the tuna.
Slice the shallot onion into matchstick-sized slices and soak in vinegar for 10-15 min. Drain before using.
If the salad requires chopping, tear it by hand, do not use a knife.
Quarter the eggs, chop the potatoes.
Whisk everything: oil, vinegar, lemon juice, mustard, salt, pepper and herbs.
Place salad into the bowls. Top with tomatoes, eggs, potatoes, asparagus. Place the fish and the olives on top.
Top with the dressing.
- The original recipe does not include salad greens, but I like them. If you’re skipping the salad greens, double the amounts of string beans and tomatoes.
- The original recipe calls for Niçoise olives.
- It does not keep well in the fridge, but you can prep the eggs, asparagus, potatoes, and the dressing in advance so it’s a breeze to make on a weekday night.