Tuna and Egg Salad with French Vinaigrette Dressing
 
 
Author:
Recipe type: dinner
Serves: 2-3
Ingredients
  • For the French vinaigrette dressing:
  • ⅛ teaspoon of sea salt
  • 1 tablespoon of sherry or red wine vinegar
  • ½ small shallot, peeled and minced (about 1 tablespoon)
  • ½ teaspoon of Dijon mustard
  • 3 to 4 tablespoons of olive oil
  • For the salad:
  • 1 romaine lettuce, chopped
  • 1-2 red tomatoes, chopped
  • half a cucumber, chopped
  • 2 tins of tuna, drained of water and flaked
  • 2-4 hard boiled eggs
  • 4 pickled green beans, chopped
Instructions
  1. For the dressing:
  2. In a small bowl or a mason jar, mix together the salt, vinegar and shallot. Let stand for about ten minutes.
  3. Mix in the Dijon mustard, then add 3 tablespoons of olive oil. Stir well, then taste.
  4. If too sharp, add additional olive oil and more salt, if necessary.
  5. For the salad:
  6. Assemble all the salad ingredients together and toss with dressing right before serving.
Notes
You can use cooked green beans if you like, but we liked the addition of pickled green beans because it added that little something something to the salad!

Also, the dressing will keep for about eight hours at room temp. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve. (This is straight from Mr. David Lebovitz himself).
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/tuna-egg-salad/