Tuna Nicoise Salad Bowl

Dressing

• 1 clove garlic, minced
• 1/2 tsp Dijon mustard
• 2 anchovy fillets, minced
• 2 T lemon juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/3 c olive oil

Whisk all the dressing ingredients until combined.

Salad

• 4 medium Yukon Gold potatoes, boiled in heavily salted water and lightly mashed
• 1/2 lb of string beans, cooked just until tender, blanched, and cut into 1 1/2″ pieces
• 10 cherry tomatoes, halved or quartered
• 1/4 c sliced black olives, preferably Nicoise (optional; we usually omit them)
• 2 T minced shallots – or minced red onion
• 1 T capers
• 10 basil leaves, slivered
• 1 4.5 oz can or 6.7 oz jar of oil-packed tuna, drained and broken into pieces
• Arugula or other greens to serve the salad on (optional)
• 2-3 eggs, hard-boiled and quartered lengthwise

If you’re using greens, line your bowl (individual or serving bowl) with them.  Then toss the smashed potatoes with a tablespoon or so of dressing and add them to the bowl.  Next carefully toss the remaining salad ingredients, except the eggs, adding the dressing – and salt and pepper – to taste.  Pile that on top of the potatoes.  Arrange the quartered eggs around the bowl and serve.