This French classic is so filling and perfect for summer! You can cut the time by about 15 minutes if you meal prep the potatoes, green beans and eggs. 

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Ingredients

 

Makes 2 salads

 

For the dressing:

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1 tablespoon chopped shallot

1 tablespoon fresh thyme, removed from stem (or 1 teaspoon dried thyme)

1 teaspoon dijon mustard (my favorite is Grey Poupon)

1 teaspoon raw honey

¼ cup lemon juice

½ cup extra virgin olive oil

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper (or about 4 turns of your pepper mill) 

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For the salad:

 

1 head of red leaf lettuce 

4 small yukon gold potatoes, steamed and cut into quarters

1 cup of green beans, steamed

2 hard boiled eggs, cut in half 

½ cup sliced red onion

½ cup good quality olives (I used a mix but it’s your preference, of course!)

1 cup sliced tomatoes 

1 small cucumber, sliced

8 ounces sushi grade tuna steak 

Salt and pepper

1 tablespoon olive oil

 

Directions

 

Make the dressing:

1. Combine all ingredients, preferably in a blender or with an immersion blender. If you are making the dressing by hand, combine everything but the olive oil in a small bowl. Slowly whisk in the olive oil (this helps to emulsify it). 

 

Make the salad:

1. Steam the green beans and potatoes and cook the hard boiled eggs, then let them cool. 

2. Rinse the tuna and pat dry with a paper towel, then sprinkle a healthy amount of salt and pepper on it. 

3. Over medium heat, warm the olive oil in a small skillet and cook the tuna, about 1 minute on each side for rare or about 2 minutes for medium rare. Remove from heat and let cool a little bit. 

4. On large plates, assemble your veggies, olives and egg.

5. Once the tuna has cooled slightly, slice it and place on top of salad. Enjoy!