A Saladcoise

See full recipe on: Food52


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
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

Nutrition 1 servings

Per Serving % Daily Value
Calories 920
Fat 41g 63%
Carbs 90g 30%
Protein 51g 102%
Fiber 16g 64%
Cholesterol 258mg 86%
Sodium 2,680mg 111%


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