Ingredients:

• For the salad:
  • 4 small new potatoes, boiled and halved
  • 200g green beans, trimmed and blanched
  • 2 ripe tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 1 small cucumber, sliced
  • 4 hard-boiled eggs, quartered
  • 12-16 Niçoise olives (or Kalamata if unavailable)
  • 1 can (185g) tuna in olive oil, drained
  • 4-6 anchovy fillets (optional)
  • 2-3 radishes, thinly sliced
  • A handful of fresh basil leaves
• For the dressing:
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions:

Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.
Assemble the salad: On a large serving platter or in a wide, shallow salad bowl, arrange the potatoes, green beans, tomatoes, cucumber, and radishes in separate sections. Add the quartered eggs, olives, and tuna.

Add the anchovies: If using, place the anchovy fillets on top of the salad.
Garnish and dress: Scatter the thinly sliced red onion and fresh basil leaves over the salad. Drizzle the dressing over everything just before serving.
Serve: Toss gently if desired or serve as arranged for a more traditional presentation. Enjoy the salad with crusty bread on the side.

Notes:

• You can substitute fresh tuna or seared tuna steaks (my preference) for canned tuna for a more luxurious version.
• Adjust the amount of vegetables and protein based on your preferences.

This salad is perfect for a light lunch or a refreshing dinner, especially in warmer weather. Bon appétit!

Celebrating The Paris Olympics on West 53rd Street