Ingredients:
Vinaigrette:
2 anchovy fillets, minced
1 tablespoon Dijon mustard
Pinch of cracked black pepper
3 tablespoons Barolo Wine Vinegar
1/3 cup Garlic Infused Olive Oil
1 tablespoon fresh chives, chopped
4 cups baby greens or mesclun
6-8 new potatoes (or baby yellow potatoes), cooked and cooled
1 teaspoon Roasted Garlic Infused Salt (coming soon to Ella's Olive)
1 1/2 cups haricot verts or French green beans, cooked and cooled
4 hard boiled eggs, peeled and quartered
1 cup cherry tomatoes
1 cup Niçoise olive or oil cured black olives, pitted
1 cup canned tuna, drained
1 shallot, peeled and sliced
Instructions
Place anchovies, mustard, black pepper, and vinegar in a medium bowl, whisk to combine. Add the olive oil, pouring in a thin stream, whisking vigorously to combine and blend. Stir in the chopped chives and set the dressing aside while to assemble the salads.
Divide greens between plates or bowls and top with cooked potatoes. Sprinkle the potatoes with garlic infused salt. Add the haricot verts, boiled eggs, tomatoes, olives, tuna, and shallots to the plates and drizzle with dressing before serving.