Nicoise Salad with Lemon and Herb Vinaigrette
1 8 oz grilled tuna steak, or 1 can of tuna
4 hard boiled eggs, peeled and sliced
4 tbsp Milanese Gremolata Olive Oil
4 tbsp Sicilian Lemon White Balsamic
2 tbsp Dijon mustard
1 pound baby red skinned potatoes, boiled
in salt water till tender but firm
8 cherry tomatoes halved
4 cups of butter lettuce or mixed greens
10 ounces of green beans, trimmed and
steamed till crisp-tender
1/4 cup niçoise olives
In a large bowl, whisk together the Milanese Gremolata olive oil, Sicilian Lemon White Balsamic, Dijon Mustard, 1/4 tsp. salt and 1/2 tsp. pepper until smooth. Remove 3 tblsp of the dressing and reserve.
If using canned tuna, toss with reserved dressing until coated. In a large bowl, toss together the remaining dressing, mixed greens, olives, green beans, and potatoes. Arrange on a platter. Place the tuna and eggs on top and drizzle with any additional leftover dressing, if any.