Author: Laura S. Kirkley
The traditional French presentation of this timeless recipe can make this delicious salad a chore. Deconstructing and plating with a simple arrangement make this dish easy and fun to eat.
Serves: 4
INGREDIENTS
6 tablespoons, il Fustino Cabernet Sauvignon Vinegar
4 tablespoons, Dijon mustard
4 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil
salt and pepper
16 asparagus spears
2 heads, romaine lettuce – torn into bite-sized pieces
4 eggs – hard boiled
4 large, tomato halfs
2 large, new red potatoes – boiled, cooled and cut into 1′ chunks
2 6 ounces, best quality tuna, Italian hand-packed in oil (Flott or Tonnino) – drained
METHOD
- Whisk vinegar, mustard, and olive oil together, season with salt and pepper
- Cook asparagus in salted water until crisp, about 3 to 5 minutes. Cool under cold running water. Allow to drain until dry.
- Divide lettuce among 4 plates. Slice eggs crosswise. Arrange egg slices along 1 edge of each plate. Divide tomatoes and potatoes evenly. Place 4 asparagus spears across top of each salad, then add half of each jarred tuna.
- Drizzle with dressing.
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