Directions:
- Wash and spin lettuce, drizzle with olive oil, dust with dash of salt, and refrigerate.
- Place eggs (I do at least 6) in a large pan of cold water.
- Bring to a boil and cover for 17 minutes.
- Put pan in sink and flood with cold water.
- Pour out most of water and dump in ice to brim, and let sit.
- Put large pot of water on stove to boil. (7 quarts with a teaspoon of salt).
- Clean beans.
- Drop beans in boiling water and cover to bring back to boil.
- Boil, uncovered 2- 5 minutes, depending on size, making sure they are still bright green and crunchy.
- Drain in colander and return to pot.
- Dump ice, and water from eggs into pot, and put eggs in refrigerator.
- Scrub potatoes, slice into 1/4-inch rounds (I do not peel, as my husband likes the skin), placing them in the now available egg pot full of cold water.
- Drain the water, add fresh (salted) water, and bring to a simmer.
- Drain beans, wrap in a clean towel, and refrigerate.
- Cook (potatoes) until tender, but not soft and not crunchy. (about 3 to 5 minutes).
- Drain the water, reserving about 1/2 cup or so of the liquid.
- Cover the pot and set aside for 3-5 minutes.
- Mince shallots.
- Chop parsley.
- Turn potatoes into a large bowl.
- Add shallots, parsley, wine vinegar, and some of the potato water.
- Toss gently, and season (salt and pepper) to taste.
- Drizzle with olive oil, toss gently and add more potato water, if needed.
- Refrigerate.
- Make dressing:.
- Zest one lemon and mash it into a paste with the salt.
- Put lemon paste, mustard, and the juice of the lemon into a mini blender, adding the olive oil a little at a time to make a nice emulsion.
- Set aside.
- Peel tomatoes and cut into bite sized wedges, drizzle with dressing and refrigerate.
- Rub tuna with olive oil, and sear over HOT fire 1-2 minutes per side, then grill 5-10 minutes over cooler part of grill to desired doneness. (we prefer ours rare).
- Build salads:.
- Lay a bed of the lettuce on plates.
- Place potatoes in center on top of lettuce.
- Place at edges: tuna steaks; green beans; tomatoes; hard boiled eggs (I cut into 1/6th and divide evenly); anchovies; and olives.
- Sprinkle with capers and parsley, and serve.
- I put the rest of the dressing in a cruet on the table for those who want more.
- I serve with French bread (from our local baker), and a nice French wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2658.05 Kcal (11129 kJ) | ||
| Calories from fat | 1067.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.58g | 182% | |
|---|---|---|---|
| Cholesterol | 507.85mg | 169% | |
| Sodium | 4037.97mg | 168% | |
| Potassium | 2471.6mg | 53% | |
| Total Carbs | 201.46g | 67% | |
| Sugars | 91.17g | 365% | |
| Dietary Fiber | 34.44g | 138% | |
| Protein | 206.43g | 413% | |
| Vitamin C | 81.5mg | 136% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 331.1mg | 1839% | |
| Calcium | 858.2mg | 86% | |
| Amount Per 100 g | |||
| Calories | 56.44 Kcal (236 kJ) | ||
| Calories from fat | 22.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 182% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 169% | |
| Sodium | 85.74mg | 168% | |
| Potassium | 52.48mg | 53% | |
| Total Carbs | 4.28g | 67% | |
| Sugars | 1.94g | 365% | |
| Dietary Fiber | 0.73g | 138% | |
| Protein | 4.38g | 413% | |
| Vitamin C | 1.7mg | 136% | |
| Vitamin A | 0.1mg | 227% | |
| Iron | 7mg | 1839% | |
| Calcium | 18.2mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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