Monday, April 28 2014, 11:59 AM MDT
As Aired on April 25, 2014
Recipe Courtesy of Chef Bryan Woolley
3/4 cup extra virgin olive oil
1/4 cup rice vinegar
1/2 tsp each of pepper, dry mustard
1 tsp salt
2 tbsp lemon juice
4 medium potatoes, cooked and diced
1 bunch diced green onions
1/2 lb. blanched green beans
8 cups chopped lettuce leaves
4 hard cooked eggs
2 cups canned tuna, drained
12 black olives, pitted
8 anchovy fillets
1 tbsp fresh chopped basil
1.) Combine the oil, vinegar, pepper, mustard, lemon juice and salt.
2.) Pour 1/2 the dressing over the potatoes and chill for 1 hour.
3.) Toss the onions and beans with the potatoes to coat them with the dressing.
4.) Divide the chopped lettuce between four plates.
5.) Arrange equal portions of potatoes, onions, beans tomato, egg, tuna, olives, and anchovies on top of salad.
6.) Pour remaining dressing over the salads. Sprinkle with freshly chopped basil and serve.