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Cote d'Azur, France
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cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
3 anchovies, rinsed
1 1/2 teaspoons dried tarragon
1/8 teaspoon salt
Freshly ground black pepper
1 1/2 pounds tiny red new potatoes
1/4 pound green beans, trimmed,
cut into 1-inch pieces
2 medium celery stalks
1 large red bell pepper
1/2 medium red onion
1 1/2 tablespoons Dijon mustard
One 7-ounce can Italian tuna
10 Kalamata olives, halved, pitted
8 cherry tomatoes, halved
3 hard-cooked eggs, peeled, cut into wedges
blender container mix all dressing ingredients and blend until smooth,
about 30 seconds. Cook
potatoes in boiling water until just tender. Drain
and slice. Place
in large bowl and toss gently with dressing.
Cook green beans in boiling water just until tender, about 5
Slice celery and bell pepper.
Slice onion in crescents. Add
bell pepper, onion, and mustard to potatoes and mix well.
Just before serving add green beans and drained tuna to potato
and toss gently. Adjust
seasoning. Garnish with
olives, cherry tomatoes,
eggs and sprinkle with tarragon or chives. Serves 4.
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