Recipe from the former Lettuce Leaf restaurant. Adapted by Donna Poe, Downtown Kirkwood Executive Director.
2 small red potatoes, unpeeled
3 ounces green beans (about 10)
Boston or leaf lettuce
½ cup canned white albacore tuna packed in water, drained
½ tomato, cut into 4 wedges
1 hard-cooked egg, halved length-wise
2 whole black olives
Boil potatoes for 15 to 20 minutes or until tender; cut in half. Blanch beans in boiling water for 2 minutes. (Beans should be bright green and crisp-tender.)
Line a salad plate with lettuce; place tuna in center of dish. Arrange tomato wedges to one side, then egg and olives. (These items are served cold.) Place warm potatoes on tuna; add green beans. Sprinkle with parsley. Serve with dressing on the side.
Yield: 1 serving.
1 small clove garlic, crushed
½ teaspoon kosher salt
1 teaspoon Dijon mustard
1 ½ tablespoons lemon juice
2 teaspoons red wine vinegar
¼ teaspoon ground black pepper
1/3 cup olive oil
Combine garlic and salt in a small bowl; mash together with the back of a spoon until the mixture forms a paste. Stir in mustard, lemon juice, vinegar and pepper. Drizzle in oil, whisking constantly until well blended.
Yield: about ½ cup.