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Simply Salads by Jennifer Chandler
This yummy tossed version of the French classic goes great with a crusty piece of French bread or tucked into pita bread for an out-of-the-ordinary tuna sandwich.
Makes 4 Dinner Salads


• 1/2 cup Lemon Vinaigrette (below)
• 8 small red new potatoes
• 1/4 pound haricots verts* or fresh green beans, trimmed
• 1 bag (10 ounces) Leafy Romaine
• 1 can (6 ounces) tuna, drained and flaked
• 2 radishes, trimmed and thinly sliced
• 1/2 cup Nicoise olives, pitted
• 1/4 cup capers, drained and rinsed
• 1/2 red onion, halved and thinly sliced

Prepare the Lemon Vinaigrette.

Place the potatoes in a large pot of salted water and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are fork tender, 10 to 15 minutes. Drain in a colander and rinse under cold water to cool. When cool enough to comfortably handle, cut the potatoes into fourths.

While the potatoes are cooking, bring another large pot of salted water to a boil over high heat. Add the haricots verts and cook until just tender, 3 to 4 minutes. Drain in a colander and rinse with cold water until cooled.

In a large salad bowl, combine the Leafy Romaine, potatoes, haricots verts, tuna, radishes, olives, capers, and red onion. Add the vinaigrette to taste and toss until well combined. Serve immediately.

* Haricots verts are tender, skinny French green beans. Many grocery stores now carry them in either the fresh or the frozen vegetable section. If you can't find them, just use traditional fresh green beans. To save some time you can cook the potatoes and haricots verts ahead, Cool and refrigerate until ready to toss all the ingredients.

Makes about 1/2 cup

• 1/4 cup Freshly squeezed lemon juice
• 2 tablespoons Dijon Mustard
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

In a small bowl whisk together the lemon juice and mustard. Slowly add the oil in a stream, whisking to emulsify. Seadon with salt and pepper to taste.


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