This recipe is roughly based on the “Salad Nicoise” recipe in my 13th edition of the Fanny Farmer Cookbook. It's egg-free, dairy-free, anchovy-free, can be mixed in the serving bowl to cut down on the number of dishes to clean afterwards and can be easily doubled to serve two. Using a slightly warm potato gives salad a creamy mouth feel.
1 tablespoon vinegar (red wine vinegar recommended)
1/8 teaspoon ground black pepper
¼ teaspoon table salt or 1/16 (pinch) kosher salt (optional)
1/8 - ¼ teaspoon minced garlic
¼ cup olive oil
1 – 1 ½ cup salad greens (i.e. romaine lettuce, baby spinach, ready to serve salad mix)
1/3 cup or half of 4 – 5 ounce can tuna fish, drained
1 small potato or 1 hash brown cooked and diced, slightly warm if possible
4 black olives
In serving bowl mix the vinegar, pepper, salt (if using) and garlic. Let stand one minute. Stir in olive oil.
Add salad greens and toss until coated with dressing.
Add tuna fish, potato and olives. Gently toss. Serve.
Salad with baby spinach, hash brown,
tuna and pitted kalamata olives
ready to serve
