1tablespoonfresh basilfinely chopped, plus more to garnish
1teaspoonDijon mustard
1teaspoonhoney
sea saltto taste
freshly ground black pepperto taste
For the salad:
1poundred potatoesor fingerling potatoes, washed
6ouncesgreen beansor haricots verts, washed and trimmed
25-ounce canstunadrained and flaked with a fork
4eggs
5ouncesmixed greens
4Campari tomatoesor 1 pint cherry tomatoes, quartered or halved
½cuppitted Kalamata olives
sea saltto taste
freshly ground black pepperto taste
Instructions
Make the dressing: Place all of the dressing ingredients into a covered Mason jar and shake to combine, or whisk together in a bowl.
Boil the potatoes: Wash the potatoes and cover with water in a small pot. Season with a little salt and bring to a boil over medium-high heat. Cook for about 7-8 minutes until you can easily pierce them with a fork, then drain, cool the potatoes, and cut into bite-sized pieces once cool. Save the pot to boil the eggs in.
Blanch the green beans: Fill a medium bowl halfway with ice water and set aside. Then, fill a small saucepan less than halfway with water, add a little salt and bring to a boil. Add the green beans and cook for 2-3 minutes just until bright green. Immediately remove from the heat, drain and add the beans to the ice water to cool for a minute, then remove and dry with a dish towel or paper towel.
Soft boil the eggs: In your reserved pot, fill about halfway with water and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, carefully place the eggs in the pot one at a time using a slotted spoon and cook for 7 minutes. Remove the pot from the heat and drain while running cold water over the eggs to cool. Once cool, peel and halve the eggs lengthwise.
Prepare the salad: Arrange the salad greens on a large serving platter. Place the potatoes, green beans, eggs, tuna, tomatoes and olives in different sections on the greens and drizzle everything well with the dressing. Season to taste with salt and pepper, and serve immediately. Enjoy!
Notes
For hard-boiled eggs instead of soft-boiled: In your reserved pot, add the eggs and cover with water. Bring to a boil over medium-high heat, cook for 12-13 minutes and then drain while running cold water over the eggs to cool. Once cool, peel and halve the eggs lengthwise.