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Author Notes: This salad is a variation on a salad nicoise because I had no nicoise olives. I have improvised with ingredients that I did have on hand. I like the addition of pickled green tomatoes. The salad does not look so beautiful packed in my little tiffin, but it is meant to transfer out to a plate and then dress. —Sagegreen
- 2 teaspoons fresh lemon juice
- 2 teaspoons champagne vinegar or pear-infused vinegar
- 2 tablespoons EVOO
- 1 small piece of anchovy filet packed in oil
- 1 teaspoon finely minced shallot
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon acacia honey
- kosher salt to taste
- fresh milled pepper to taste
For the salad
- 2 small red bliss potatoes, perfectly boiled, salted, and then quartered
- 1 perfectly hard boiled egg, cut into eighths
- 1 tablespoon finely chopped dill, chives, flat leaf parsley, and basil
- 2 small heirloom tomatoes, eighthed
- 2 slices of pickled green tomatoes, chopped
- 1 teaspoon capote capers
- 2 tablespoons red onion, finely minced
- 4 small dill gherkins, julienned
- 2 ounces small freshly pickled cucumber, coarsely julienned
- 4 ounces tuna steak or canned tuna spritzed with lemon juice
- 3 ounces French green beans, cooked and then shocked in ice water, or roasted or pickled asparagus
- 1 ounce crumpled feta, optional
- 1 tablespoon black kalamata olives, chopped
- dash of kosher or pink Himalayan salt
- For the dressing mash the anchovy into the olive oil; add the other ingredients. Put in a travel container that can be shaken well just before serving.
- Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
Yello There, Yakitori
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