From craving to table
Instructions
- 1
Bring a medium pot of salted water to a boil. Add the potatoes and cook until just fork-tender, about 10-12 minutes. Remove with a slotted spoon and set aside to cool.
- 2
In the same pot of boiling water, add the green beans and blanch for 2-3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking; set aside.
- 3
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes. Transfer eggs to an ice bath to cool, then peel and quarter.
- 4
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- 5
On a large platter or individual plates, arrange the lettuce as a base. Top with potatoes, green beans, tomatoes, red onion, olives, tuna, and eggs. Sprinkle with capers if using.
- 6
Drizzle the vinaigrette evenly over the salad. Garnish with fresh parsley. Serve immediately.