Green beans contain a wealth of antioxidants, vitamins, and minerals. They are also a delicious source of fiber and may help fend off cardiovascular disease, and even prevent cancer.
This week’s recipe brings together fresh green beans, potatoes and tuna in a delightful salad fit for a Francophile. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
– Julia Child
Ingredients
- 5 medium potatoes, cooked (small or baby waxy red potatoes [e.g., red bliss] taste the best and stay intact after cooking for a better presentation)
- ½ pound green beans, cooked (for a more elegant presentation, leave them whole)
- ⅔ cup vegetable oil (canola oil works well)
- ⅓ cup red wine vinegar
- 1 Tbsp prepared mustard (French’s yellow mustard works great)
- 1 Tbsp parsley, chopped (prepare extra to sprinkle over the plated salad)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 red onion, sliced
- 1 green bell pepper, sliced (red bell pepper works really well, too)
- 6 ripe olives (Kalamatas are recommended)
- 3 hard-cooked eggs, sliced
- 14 oz tuna fish (either water- or oil-packed canned tuna can be used, but the latter is more traditional. If water-packed tuna is used, moisten it with some salad dressing. Cooked fresh tuna could be substituted if desired)
- 2 medium heads romaine lettuce, torn (Little Gem, a very small, sweet cross between butter and romaine lettuces, is worth seeking out for this salad)
Instructions
- Cut potatoes in half or in slices, depending on size. Place potatoes in a shallow dish; place green beans in a second dish. Combine vegetable oil, vinegar, mustard, parsley, salt, and pepper in a jar, shake well, and drizzle over green beans and potatoes. Let the vegetables stand at least ½ hour.
- In a large bowl, toss lettuce, red onion, and bell pepper with salad dressing. Mound the dressed lettuce mix on individual plates or a large serving dish, and arrange olives, eggs, potatoes, and green beans around the edge of the mounded salad. (*Note:* Tomatoes, marinated artichoke hearts, or sliced avocado can also be added.) Arrange tuna fish on the top of the lettuce mix, and sprinkle with extra parsley.
Notes
This salad is especially good in the spring with new potatoes or in the summer with backyard or farmer’s market tomatoes. And of course, with warm sourdough bread or French bread at any time.