Ingredients

The following ingredients have 4 Servings
  • 3 Yukon Gold potatoes (or sub 3-4 fingerling potatoes)
  • 1/2 head leafy green or Boston lettuce
  • 1/3 pound fresh green beans (or sub haricot verts-- French green beans)
  • 2 eggs, hard-boiled
  • 10 Niçoise olives, pitted or not (or sub Kalamata olives)
  • 2 anchovies, whole or diced (optional)
  • 1 can mackerel packed in oil (~4oz), drained (King Oscar Mediterranean Style Mackerel recommended)
  • 1/4 cup olive oil
  • 1/8 cup red wine OR sherry vinegar
  • 1 tablespoon Dijon mustard
  • pinch sea salt

Instruction

  • Bring a medium pot of water to a boil.  Add potatoes, and boil 10-15 minutes, until potatoes are tender.  (Time will depend on the size and age of the potatoes.)
  • While potatoes boil, roughly chop the lettuce.  Trim the pointed ends off the green beans.  Cut boiled eggs in half.
  • Remove potatoes with a slotted spoon, but do not drain the water.
  • Add green beans to the boiling pot, and boil 2-3 minutes.  Drain the beans, and rinse beans with icy cold water (or plunge into an ice water bath).
  • Whisk together all vinaigrette ingredients.
  • Next, assemble the salad.  Make a bed of lettuce, and then top lettuce with potatoes, green beans, eggs, olives, anchovies, and mackerel.  Arrange ingredients in rows or sections for a traditional salad, or toss them all together.
  • Lightly dress the salad with the vinaigrette, and serve immediately.