YIELD: 4 quart-sized salads
- 1 tbsp Dijon mustard
- 1 small clove garlic
- 1 small shallot
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 c red wine vinegar
- 1 tbsp white wine vinegar
- 1/4 c extra-virgin olive oil
- 1/4 c flax oil (or more olive oil)
- 1/4 c capers in brine, drained
- 16-20 pitted Niçoise or other French olives
- 2 cans chunk albacore tuna, drained well
- 2 eggs, hard-boiled, peeled, and quartered
- 2 medium Yukon gold potatoes, cubed and steamed until tender
- 1 cup 1-inch pieces green beans, lightly steamed
- 1 pint cherry or grape tomatoes, halved
- 2-3 hearts of romaine, shredded
- Make the vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar. Puree and emulsify the dressing using a handheld stick blender. (Alternately, puree and emulsify the dressing ingredients using a blender or mini food processor.)
- Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers; reserve the remaining dressing for another use. Layer the capers, olives, tuna, egg, potatoes, green beans, tomatoes, and romaine in the jars. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Substitute your favorite store-bought vinaigrette for the homemade vinaigrette. Substitute frozen green beans, thawed, for the steamed green beans.
SPECIAL DIET SWAPS: For a vegetarian salad, substitute grilled or broiled tempeh for the tuna. For a vegan salad, also substitute 1 can white beans, drained and rinsed, for the hard-boiled egg. This salad is gluten- and nut-free as-is.
Food styling, photography, and infographics by Robert Campbell.