Tuna (canned in water, drained): 100g (3.5 oz), New potatoes: 100g (3-4 small, boiled), Green beans: 75g (3/4 cup), Cherry tomatoes: 100g (1 cup, halved), Mixed greens: 60g (2 cups), Eggs: 50g (1 medium, hard-boiled), Kalamata olives: 30g (8-10, pitted), Fermented pickles: 50g (1/4 cup, sliced), Dijon mustard: 5g (1 tsp), Red wine vinegar: 10ml (2 tsp), Olive oil: 15ml (1 tbsp), Shallot: 20g (1 small, minced), Capers: 5g (1 tsp), Parsley: 5g (1 tbsp, fresh, chopped), Black pepper: to taste
1. Prepare vegetables: Boil 100g new potatoes until tender, about 15 minutes. Blanch 75g green beans for 3 minutes, then plunge into ice water. 2. Make dressing: Whisk together 5g Dijon mustard, 10ml red wine vinegar, 15ml olive oil, 20g minced shallot, 5g capers, and black pepper. 3. Assemble salad: Arrange 60g mixed greens on plate. Top with 100g drained tuna, sliced potatoes, green beans, 100g halved cherry tomatoes, 50g sliced egg, 30g olives, and 50g sliced fermented pickles. 4. Finish: Drizzle with dressing and sprinkle with 5g chopped parsley.
