Two handfuls of green or purple lettuce
1/2 pound green beans
5 or 6 radishes
2 medium tomatoes
1/8 (or less) of a red onion
10 black olives, pitted
3 hard-boiled eggs
12 oz can of tuna (or 2 small cans)
Vinaigrette - adapted from David Lebovitz
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon chopped green onion
You're going to want to wash the vegetables first. The technique I usually use is that of soaking them in cold water with a splash of vinegar for 5 minutes or so to get off all the dirt and other possible residue. This is great to do especially if you're not using organic produce.
In a small pot, bring some slightly salted water to a boil. Add the green beans and blanch for 10 minutes. Prepare a large bowl of ice water.
In those 10 minutes, you'll probably have time to prepare some of the other ingredients. Slice the radishes paper thin. Remove the seeds from the tomato and cut into 1/4-inch strips. I'm not a huge fan of red onion, so we put very little in - less than an eighth of an onion. Slice the onion into paper-thin strips.
Once the green beans are ready, drain them and then place them immediately into the ice water. Let them sit and cool off while you begin to prepare the vinaigrette.
Heat 1 tablespoon olive oil in a small frying pan on medium-high heat. Mince the shallot and throw into the heated pan. Toss the shallots around in the pan every so often until they are deeply browned. Then pour 1 tablespoon of red wine vinegar into the pan and hear it sizzle. Cook for 2 more minutes, until the shallots have soaked up the vinegar. Place shallots in small bowl and add a pinch of salt and the remaining tablespoon of vinegar and set aside for 10 minutes.
Now to arrange the salad in layers, first lay a bed of lettuce onto a large plate. Then add the green beans - which you will have drained and patted dry - on top of the lettuce. On top of the beans, place the radishes. On top of this, arrange the tomato strips in a circle and sprinkle on the onions. Mash up the tuna with a fork and place it in the centre of the tomato slices. On the outside of the circle, place the olives. Halve the eggs and place them in a circular pattern on top of the tomatoes.
To finish the vinaigrette, in a small bowl, whisk together the oil and mustard until they are properly blended. Add the shallot mixture and blend. Stir in the green onion.
It's best to serve the salad with the vinaigrette on the side, so everyone can help themselves and construct their own salads. Make sure to have fresh ground pepper on hand. Bon appétit!