Ingredients
4 cups mixed salad greens
6 ounces green beans
4 large eggs
2 cups baby red or white potatoes
1 (5-ounce) can high-quality tuna, drained
1 cup mixed olives
1 cup grape tomatoes
½ English cucumber
½ small red onion
⅓ cup extra-virgin olive oil
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
1 garlic clove
Kosher salt and freshly ground black pepper
Instructions
1-Whisk together all vinaigrette ingredients until fully emulsified and set aside.
2-Place eggs gently into boiling water and cook for 6½ to 7 minutes for soft-boiled eggs with jammy yolks, or cook 3 to 4 minutes longer for hard-boiled. Transfer eggs to ice water, peel, and slice in half.
3-Simmer potatoes in salted water for about 15 minutes until tender, then drain, cool, and slice in half.
4-Blanch green beans in boiling water for 1 to 2 minutes, immediately transfer to ice water to stop cooking, then drain.
5-On a large platter, spread the mixed greens as the base. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, cucumber, and eggs evenly on top.
6-Season with salt and pepper to taste and drizzle with lemon vinaigrette. Use about half of the vinaigrette immediately and reserve the remainder for later.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 Use the freshest ingredients available for the best flavor and texture.
🐟 Consider variations with anchovies, artichoke hearts, bell peppers, capers, or quail eggs.
🥚 Prepare eggs, potatoes, and green beans a day ahead and store separately to save time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing and blanching
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 4 g
- Sodium: 413 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 109 mg