A veritable mashup of crunchy, soft, savory, tasty goodness.
- 4 eggs
- 12 baby potatoes halved
- 2 peppers sliced
- 2 cups green beans
- 2 cans tuna packed in oil
- 2 tbsp capers
- 2 tbsp shallot minced
- 1 tbsp parsley chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 12 cherry or grape tomatoes halved
- 2 cups greens mixed
- 2 tbsp Niçoise or Kalamata olives sliced
For the eggs:
Place eggs in a pot and cover with cold water until an inch over (it's really hard to see what a liquid inch is when you're looking down into the pot). Turn heat on high and watch for boiling bubbles.
As soon as the water boils, turn off the heat, move pot to a cold burner, and set a timer for nine minutes.
Fill a metal bowl with ice cubes and put in the sink. When the egg timer goes off, run some cold water in the metal bowl and put the eggs in there to cool.
For the roasted veggies:
Preheat oven to 400°.
Slice potatoes into halves, slice peppers into strips, and arrange on a baking sheet (covered with parchment, if you like to make your life easier). Spray with avocado oil and sprinkle with salt, pepper, herbamare, and/or your favorite seasonings from Penzey's. Bake for 35 minutes. Remove from oven, remove veggies and parchment to another surface to cool.
For the steamed green beans:
Place a steamer basket into a pot of water to make sure you haven't overfilled it. Turn the heat on.
Break off bean ends and cut beans in half. When the water is near boiling, arrange in the steamer basket and set a timer for seven minutes, cover. Remove basket and set on counter to cool (there is a theme here).
For the dressing:
In the vessel of your choice, add olive oil, lemon juice, salt, and pepper (and some dijon mustard, if you're feeling fancy). Shake, whisk, or otherwise mix together and hold for later.
Peel eggs, slice in half.
Place mixed greens in two bowls, throw in the sliced tomatoes, drizzle dressing over the greens.
Assemble veggies, top with tuna salad and olives. Place eggs pleasingly around the bowl edge and serve.