A Saladcoise

Ingredients

• Dressing
• 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