I decided to make this because of the lovely green beans I got from Front Porch Pickings. They were my favorite part of this salad. Over all I would give it a 3 (or 3.5) The green beans were tasty and just the right size. I don't like them when they are woody and these were just right! The salad dressing was awesome too. (for the herbs I used 1/2 chives and 1/2 parsley) Everything else was pretty good. I personally didn't care for the anchovies just laying on the salad. I would preferred them in smaller bites. I ate mine with the eggs. I am also not a huge fan of hard boiled eggs. Those two things took away from the salad for me. I was the person who liked it the best. The boy and husband are not fan's of 75% of the ingredients.
For the dressing
1/4 c champagne vinegar
1/2 t Dijon mustard
Freshly ground black pepper
1/2 c extra-virgin olive oil
2 T finely chopped fresh herbs such as parsley, tarragon, or chives
For the salad
8 ounces Yukon Gold potatoes (about 2 medium)
6 ounces green beans,ends trimmed and cut into 2-inch pieces
Freshly ground black pepper
4 large eggs,hard-boiled and peeled
6 to 8 ounces good-quality oil-packed tuna,drained and broken into large chunks
8 ounces ripe tomatoes,sliced into 3/4-inch wedges
10 ounces Bibb or butter lettuce (about 1 head),washed, dried, and torn into bite-sized pieces
8 anchovy fillets,rinsed and patted dry
1/4 c black olives,such as niçoise or kalamata
For the dressing:
Whisk the vinegar, mustard, and a large pinch each of salt and pepper
in a medium, nonreactive bowl until combined. Whisk in the olive oil in
a slow, steady stream. Stir in the herbs, taste, and season with more
salt and pepper as needed; set aside.
For the salad:
Place the potatoes in a medium saucepan. Add enough water to cover by 2
inches, season generously with salt, and bring to a boil over high heat.
Reduce the heat to medium and gently boil until the potatoes are
easily pierced with a knife, about 20 minutes. Using a slotted spoon,
transfer the potatoes to a cutting board until cool enough to handle
but still warm. (Do not let the potatoes cool completely.)
Meanwhile, return the water to a boil over high heat. Add more salt as
needed so that the water tastes salty. Add the green beans and blanch
until tender but still crisp, about 1 to 2 minutes. Drain and rinse
under cold running water until cool. Spread the beans on paper towels
and let them sit until dry.
When the potatoes are ready, slice them in half lengthwise and then cut
crosswise into 1/2-inch-thick slices. Place in a small bowl and toss
with just enough of the dressing to lightly coat. Taste, adding more
dressing, salt, and pepper as needed; set aside.
Slice each egg lengthwise into quarters and season with salt and pepper;
set aside. Place the green beans, tuna, and tomatoes in separate small
bowls. Toss each with just enough of the dressing to lightly coat.
Taste, adding more dressing, salt, and pepper as needed; set aside.
Toss the lettuce in a large bowl with just enough of the dressing to
coat. Taste, adding more dressing, salt, and pepper as needed. Reserve
any remaining dressing.
Arrange the lettuce on a large platter. Place the tuna and potatoes in
the center of the lettuce, then the tomatoes, eggs, and green beans
around them. Top with the anchovy fillets and olives. Serve immediately
and, if you choose, with remaining dressing on the side.