Ingredients:
Dressing
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 teaspoon finely minced shallot
¼ teaspoon salt
a few grinds of black pepper
Salad
1 head of bibb lettuce (butter lettuce), leaves separated, washed and dried. (to wash and crisp lettuce ahead, see directions here.)
1½ pounds of fresh green beans
1½ pounds Yukon Gold, Yellow Finn, or New Potatoes (4 medium potatoes)
1 tablespoon vinegar (white or white wine)
Salt and pepper, to taste
1 bunch of cherry tomatoes, halved or 3 large, ripe tomatoes, cut into wedges
2 8-ounces cans of good-quality canned Italian tuna in oil, drained and flaked (or you can use fresh seared, sliced sushi-grade tuna)
6 hard-boiled eggs, peeled and chilled
¼ cup niçoise olives
2 tablespoons capers, drained
6 whole anchovies (optional)
Source, details, tips and full instruction at: panningtheglobe.com
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