A delicious mustard base flavors several components of this tangy and satisfying salad!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- FOR THE MUSTARD BASE:
- ¼ cups grainy brown mustard
- ¼ teaspoons Salt
- ½ teaspoon Sugar
- ¼ cups Olive oil
- FOR THE SALAD:
- ½ pound Baby Potatoes, Washed And Halved
- 2 cloves Garlic, peeled and crushed
- 2 tablespoons Butter
- 5 ounces, weight Canned tuna, drained
- 1 tbsp Capers, chopped
- ½ teaspoon Dried dill
- 2 tablespoons Mayonnaise
- 6 ounces, weight Fine green beans
- Salt
- 2 tablespoons White vinegar, divided
- 1 whole Shallot
- 1 tbsp Honey
- 8 cups Green salad (I like romaine or something crispy)
Preparation
Whisk together the mustard base ingredients.
Place potatoes and garlic cloves in a small saucepan and cover with water about 3 inches. Salt the water, and bring to a boil. Boil 10 to 15 minutes until fork tender.
Drain the potatoes. Discard the garlic cloves. In a bowl, toss the hot potatoes with the butter and 2 tablespoons of the mustard base. Taste and add salt and pepper until very tasty.
In another bowl, mix the tuna, capers, dill and mayonnaise with 1 tablespoon mustard base. Taste for seasoning.
Bring about 2 inches of salted water to a boil (in the same pot you used for the potatoes, it saves a dish!). Boil the green beans for 1 minute, then drain them and transfer them to a bowl. Mix the green beans with 1 tablespoon mustard base, 1 tablespoon vinegar and a few pinches of salt.
Mince half the shallot and mince the other half.
Whisk the rest of the mustard base with the chopped shallot, remaining 1 tablespoon of vinegar, honey and a few pinches of salt. Whether dressing seems too thick, add water a teaspoon at a time to thin it out.
Build salads with mounds of crisp lettuce, buttered potatoes, briny tuna salad and tangy green beans. Water with the dressing and garnish with the minced shallots.
Note: I start by boiling the potatoes, then work through the tuna and other salad components as the potatoes boil. Then I boil the green beans in the same pot and I can make this salad in about 45 minutes, sometimes less if I’m super on the ball. It’s worth it!
