How to make it

  • Whisk together vinegar, shallot, mustard, garlic, and anchovies in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in parsley, basil, and salt and pepper to taste.
  • Salt and steam beans, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking.
  • Cut potatoes in quarters, boil and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander
  • Toss potatoes with 2 tablespoons dressing in a bowl, serve warm
  • Prepare grill for cooking. Gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large pieces.
  • Toss lettuce to bowl
  • Transfer to platter
  • Transfer tuna to platter
  • Arrang tomatoes, eggs, potatoes and oilives on platter
  • Add remaining herbs
  • Dess salad with remaining dressing and serve
  • Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand.

Reviews & Comments 1

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  • rhll59428 10 years ago
    This recipe is so yummy! I have made this now 3 times in a matter of 2 weeks. The only thing I changed was using rasberry vinegar.(It was all I had on hand) This is taking up permanant residence in my recipe box.
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