Ingredients
18 small (baby) red potatoes (about 1-1/4 lb.)
Kosher salt
12 oz. haricots verts (thin green beans), trimmed
3 Tbs. mayonnaise
2 tsp. honey
1-1/2 lb. 1-inch-thick fresh tuna steaks
Freshly ground black pepper
2 tsp. Dijon mustard
4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
16 large basil leaves, torn into small pieces
1 recipe Basil Vinaigrette
1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
1 cup Nicoise olives (or other black olives)
3 hard-cooked eggs, peeled and quartered
Fine Cooking
View Full Recipe
Kosher salt
12 oz. haricots verts (thin green beans), trimmed
3 Tbs. mayonnaise
2 tsp. honey
1-1/2 lb. 1-inch-thick fresh tuna steaks
Freshly ground black pepper
2 tsp. Dijon mustard
4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
16 large basil leaves, torn into small pieces
1 recipe Basil Vinaigrette
1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
1 cup Nicoise olives (or other black olives)
3 hard-cooked eggs, peeled and quartered
Description
Yields 6 Large Dinner Salads.
Fine Cooking
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