While I do love this classic salad and many atimes depend on its simplicity for an easy and healthy meal, it is the dressing that is special and makes the salad. I devised this dressing as a result of several try-outs, until it was perfectly suited for the salad. I often think how underestimated a can of tuna is, and this is one example.
Of course, boiling a potato can take a good 20 or 30 minutes, depending on the size. If you find yourself constrained for time, you can peel and chop the potato before boiling, but I like to leave it whole because I believe the skin locks the nutrients in versus seeping into the boiling water.
1 small head butter lettuce
250g fine fresh green beans
1 large potato, boiled
1 cup cherry tomato, halved
1/2 cup kalamata olives
3-4 eggs, boiled
2 cans tuna, drained
For the dressing:
3 tsp whole grain dijon mustard
1 tsp tobasco
1 clove garlic, grated
2 lemon, juice
1 1/2 tsp salt & pepper
1/2 cup olive oil
Preparations: Boil the potato, peel, and cube into large chunks (about 1 inch); cool. Boil the eggs, peel, cut into quarters; cool. Either steam or lightly saute the green beans, leaving a bite to them; cool.
To make the dressing, whisk all ingredients together; set aside until ready to serve.
In the serving dish, lay the lettuce leaves flat to cover the plate.
Arrange in segments the halved cherry tomatoes, kalamata olives, cubed boiled potato, flaked drained tuna, steamed/sauteed green beans, and boiled quartered eggs.
Dress the salad immediately before serving.
To serve, toss the salad to distribute the ingredients before consuming.
صحة و عافية