Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons good-quality red or white wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
  • 3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
  • 1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
  • 6 ounces green beans, trimmed, and cut in half if long
  • 1 small red or green pepper, thinly sliced or diced
  • 1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
  • 2 hard-cooked eggs, preferably free range, peeled and cut in wedges
  • 1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
  • 2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
  • 3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
  • 6 to 12 anchovy fillets, rinsed and drained on paper towels
  • 12 imported black olives

Instruction

  • Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
  • Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
  • Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.