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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is another salad from Martha Stwewart - I haven't tried it yet, but it does sound very good, and I know that I will be trying it soon!! Ingredients:
12 ounces fingerling potatoes |
2 tablespoons coarse salt |
3 large eggs |
6 ounces french haricots vert, trimmed |
12 large leaves boston lettuce |
12 ounces tuna packed in oil, drained and flaked into large pieces (about 2 cups) |
18 kalamata olives or 18 oil-cured olives, pitted and halved |
6 anchovy fillets |
3 tablespoons champagne vinegar |
1 teaspoon honey |
1/2 teaspoon coarse salt |
1/4 teaspoon fresh ground pepper |
1/2 cup pus 1 tbsp. extra virgin olive oil |
1 1/2 teaspoons chopped fresh thyme |
Directions:
1. MAKE THE SALAD: Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 1 inch. Add 1 tablespoon salt. Bring to a boil. Reduce heat, and simmer until tender, about 15 minutes, drain. (cooked potatoes can be refrigerated in an airtight container for up to 1 day). When cool enough to handle, halve lengthwise.
2. Place eggs in a small saucepan. Add enough cold water to cover by about an inch. Bring to a boil. Cover and remove from heat. let stand 13 minutes. Drain, and cool under cool running water. (Boiled eggs can be refrigerated in an airtight container for up to 1 day). Peel eggs, and cut into quarters.
3. Prepare ice-water bath. Bring a pot of water to a boil. Add remaining tablespoons of salt. Add haricots verts, and cook until bright reen and just tender, about 1 minute. Plunge beans into ice-water bath. Drain. (Beans can be refrigerated in an airtight container for up to 1 day).
4. MAKE THE DRESSING:
5. Whisk together vinegar, honey, salt and pepper. Add oil in a slow, steady stream, whisking until emulsified. Whisk in thyme.
6. ASSEMBLE THE SALAD:.
7. Arrange 2 lettuce leaves on each plate to form a cup. Arrange potatoes, eggs, haricots verts, tuna, olives and anchovies in lettuce cups. Drizzle with dressing and serve.
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