Niçoise Salad with Ortiz Tuna

Ingredients (serves 4 people):

90ml Azouro olive oil

30ml fresh lemon juice or white wine vinegar

1 tsp Edmond Fallot Dijon Mustard

1 Tsp Prunotto Acacia honey

½ tsp. ground black pepper

1 tsp  Achill sea salt

1 pack green beans, trimmed

300g baby potatoes, halved

3 medium boiled eggs, chilled

1/2 english cucumber, cut into slices or chunks

1 tin Ortiz Bonito del Norte White Tuna in Olive Oil 220g

1 bag mixed salad greens

50g Azouro Negrinha do Douro Olives,

50g capers,

50g  Ortiz Anchovies in Olive Oil

50g guindilla peppers chopped (optional)

20g Fresh fill and parsley chopped for garnish

Method:

To make the dressing, whisk together the olive oil, lemon juice or white wine vinegar, Dijon mustard, honey, black pepper, and salt in a medium bowl. Set the dressing aside.

Bring a medium pot of salted water to a boil. Add the green beans and baby potatoes. Cook green beans for 2-4 minutes and potatoes for 10-15 minutes until fork tender.

Transfer the cooked vegetables to a bowl of ice water to cool for about 3 minutes.

Drain and pat dry with paper towels.

Serve: Slice the chilled boiled eggs in half and arrange them on a large platter with the green beans and potatoes, cucumbers, and tuna. Top with olives, capers ,anchovy fillets, Sprinkle with sea salt. Drizzle some of the reserved dressing over the salad and serve the remaining dressing on the side.