A Saladcoise

• 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

1. 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.
2. Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving.

dressing, lemon juice, champagne vinegar, evoo, filet packed, shallot, dijon mustard, acacia honey, kosher salt, pepper, salad, red bliss potatoes, egg, dill, heirloom tomatoes, green tomatoes, capote capers, red onion, dill, cucumber, tuna, green beans, black kalamata olives, kosher

Taken from food52.com/recipes/6973-a-saladcoise (may not work)