Niçoise Salad with Salad for President Lemon Poppy Dressing

Ingredients

Serves 2

For the Dressing

1 pouch Salad for President Lemon Poppy Dressing Mix
¼ cup extra-virgin olive oil
Juice of 1 lemon
2 tablespoons water

For the Salad

8 ounces baby Yukon Gold potatoes
2 large medium boiled eggs, cut in half
2 cups Little Gem or romaine lettuce, torn
5 ounces high-quality oil-packed tuna, drained and flaked into large pieces
1 cup yellow cherry tomatoes, halved
4 breakfast radishes, quartered lengthwise
¼ cup Niçoise or Kalamata olives
1 small shallot, thinly sliced into rings
Flaky sea salt
Freshly ground black pepper

Instructions

Prepare the Salad for President Lemon Poppy Dressing according to the package directions, combining the dressing mix with the olive oil, lemon juice, and water. Shake well and let stand for 5 minutes.

Bring a saucepan of salted water to a boil. Add the potatoes and cook until tender, 12–15 minutes. Transfer to a plate to cool slightly, then cut into bite-size pieces. Toss with a tablespoon of the dressing while still warm.

Place the lettuce in a large serving bowl and toss lightly with a few tablespoons of the dressing. Arrange the potatoes, tuna, tomatoes, radishes, olives, and shallots over the lettuce. Nestle the eggs on top.

Drizzle generously with more dressing and finish with flaky sea salt and several grinds of black pepper. Serve immediately with crusty bread.