In light of March being National Women’s Month, I’d like to give a big shout out to a great culinary role model, the late Julia Child. While I may not have the same time and techniques she put into her signature “French for Americans” recipes, I certainly admire her style and advice – Child once said, “Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun!” I couldn’t agree more!
3 large eggs, ¾ lb trimmed green beans, 4 small red potatoes, 1 head of Bibb, Boston or artisanal Romaine lettuce, ½ pint halved red and yellow cherry tomatoes, ½ cup drained Nicoise olives, 2 (4-oz) pouches drained premium albacore tuna steaks, 2 Tbsp. drained capers, 1 Tbsp. Litehouse Food’s Instantly Fresh Parsley, 1 Tbsp. Litehouse Food’s Instantly Fresh Chives, 4 oz. Litehouse Food’s Red Wine Olive Oil Vinaigrette,
1. Add eggs to large pot of water and bring to a boil; allow to gently boil for 1 minute. Remove from heat and cover for 10 minutes. Transfer the eggs to a bowl of ice water. Drain, remove shells and let eggs cool. Slice or quarter eggs lengthwise; set aside. 2. Add the green beans to pot of water and par-boil for 2 minutes. Lift out with tongs and rinse in colander with cold water. 3. Return the water in pot to a boil, adding more water if needed. Add the potatoes and boil for 15 minutes or tender. Drain and transfer to a bowl to cool. Peel potatoes and quarter or cut in large chunks. 4. On a large platter, arrange the lettuce, sliced eggs, green beans, potatoes, halved tomatoes, and olives. Drain tuna steaks from their packing liquid and place in center of salad; sprinkle with capers. Dust entire salad with parsley and chives. Drizzle with vinaigrette.