Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal.
What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference.
Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz.
Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus.
Oil-cured olives, with their intensely fragrant and briny flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones.
Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance.
- 1Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine. Taste and adjust seasoning as desired.
Beverage pairing: Geyser Peak Sauvignon Blanc, California. Geyser Peak’s Sauvignon Blanc has quickly become a California classic. Bright, clean, and high-toned with citrus and herbal notes, it’s a zippy wine with a light touch. All this makes it the perfect accompaniment for a salad that mixes sharp flavors, earthy notes, and some rich protein.