1 hr 0 min
1 hr 0 min
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Absolutely nothing like a springtime salad, loaded with delicious and crispy greens and topped with mustardy edible flowers. This salad is a light play on a Tuna Niçoise, featuring classics like canned tuna, capers, radishes, and soft golden potatoes. However, we turn it up a notch using only gorgeous seasonal springtime produce from the farmer’s market. This salad is perfect for a Saturday lunch gathering or mid-afternoon aperitif with drinks. If you are thinking of brunch? Poach an egg and lay it on top of the salad to make it a really good time.
large pot
small bowl ice
bowl
gorgeous serving plate
Start with your sweet little potatoes. Put the potatoes in a large pot covered with cold water and let them come to a boil.
Once it is at a roaring boil add a heaping teaspoon of salt and allow all the water to boil out. It will take about 1 hour. Keep an eye as the water is at its last inch. Watch so it doesn’t burn the bottom of the pot. *This method gives you a perfectly cooked potato with a crispy salty crust!
Remove from pot and set aside to cool.
Now for the dressing. In a bowl add your crushed anchovy slices. Make sure they are fully mashed up. Add capers. Add sherry vinegar, lemon juice, and lemon zest. Add Dijon mustard. Add freshly cracked black pepper and then whisk in enough olive oil to thicken it into a nice dressing.
Slice your radishes in half and soak them in water and ice until you are ready to serve.
When you are ready to serve, slice the potatoes in half and add them to the dressing bowl. Add radishes and toss. Remove from the bowl onto the serving plate, leaving enough dressing to dress the leaves.
Now add a small squeeze of lemon juice. Stir the dressing. Add in the leaves and toss. Plate the leaves on top of the radishes and potatoes (to prevent wilting). Finish the salad with pieces of olive oil soaked tuna, fresh cracked pepper, mustard flowers, and flakey sea salt.
Bonus Tip: Add a poached Egg on top to really make this sexy!
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