Directions:
- FOR THE VINAIGRETTE:.
- Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
- FOR THE SALAD:.
- Place eggs in small saucean, cover by 1-inch with cold water, and bring to boil over high heat. Remove pan from heat. Cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside. (reserve ice water).
- Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoons salt and cook until potatoes are tender when poked with paring knife, 5-8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand for 1 minute. Toss in 1/4 cup vinaigrette; set aside.
- While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large flat serving platter. Place tuna in now empty bowl and break up with a fork. Add 1/2 cup vinaigrette and stir to combine. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
- Return water to boil; add 1 tablespoons salt and green beans. Cook until tender but crisp, 3-5 minutes. Drain beans, transfer to ice water, and let stand until just cool, about 30 seconds. Dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette and salt and pepper to taste in now empty bowl; arrange in separate mound at edge of lettuce bed.
- Arrange reserved eggs and olives in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 Tbsp dressing. Anchovies can be used in a separate mound if wanted, and a sprinkle of capers can be used over the entire salad if wanted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.67 Kcal (2402 kJ) | ||
| Calories from fat | 336.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.38g | 58% | |
|---|---|---|---|
| Cholesterol | 141.47mg | 47% | |
| Sodium | 482.39mg | 20% | |
| Potassium | 978.31mg | 21% | |
| Total Carbs | 39.46g | 13% | |
| Sugars | 12.36g | 49% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 21.3g | 43% | |
| Vitamin C | 34mg | 57% | |
| Iron | 3.6mg | 20% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 146.3 Kcal (613 kJ) | ||
| Calories from fat | 85.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 58% | |
|---|---|---|---|
| Cholesterol | 36.08mg | 47% | |
| Sodium | 123.02mg | 20% | |
| Potassium | 249.5mg | 21% | |
| Total Carbs | 10.06g | 13% | |
| Sugars | 3.15g | 49% | |
| Dietary Fiber | 1.76g | 28% | |
| Protein | 5.43g | 43% | |
| Vitamin C | 8.7mg | 57% | |
| Iron | 0.9mg | 20% | |
| Calcium | 26.9mg | 11% | |
* 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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