2tablespoonsgood-quality red or white wine vinegar or sherry vinegar
1tablespoonfresh lemon juice
1garlic clovesmall or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1teaspoonDijon mustard
¼cupextra virgin olive oil
5tablespoonsplain low-fat yogurtyou can omit this and use a total of 1/2 cup extra virgin olive oil
FOR THE SALAD:
¾poundmedium Yukon gold or fingerling potatoescut in 3/4-inch dice
1 5 1/2-ouncecan lightnot albacore tuna packed in water, drained
6ouncesgreen beanstrimmed, and cut in half if long
1small red or green pepperthinly sliced or diced
1small cucumberpreferably Persian, cut in half lengthwise and then sliced in half-moons
2hard-cooked eggspreferably free range, peeled and cut in wedges
1small head of Boston lettuce1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4tablespoonschopped fresh herbslike parsley, basil, tarragon, chives and marjoram
3or 4 tomatoescut in wedges, or 1/2 pint cherry tomatoes, cut in half
OPTIONAL:
6 to 12anchovy filletsrinsed and drained on paper towels
12imported black olives
Instructions
Make Dressing
Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt. Refrigerate for at least 30 minutes and up to 24 hours.
Cook Vegetables
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large bowl, season with salt and pepper, add the tuna, and toss with 1/4 cup of the dressing while the potatoes are hot. The potato/tuna mixture may be served either warm or room temperature. DO NOT SERVE HOT.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer beans to the ice water, then drain. Dry on paper towels.
Assembly
Form a bed of lettuce on each plate. Arrange red or green pepper, cucumber, hard-boiled eggs, and fresh herbs. Add shocked green beans and room temperature or warm potato/tuna mixture. Garnish with the tomatoes, anchovies and olives. Serve Immediately.
Advance preparation: The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.