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Italian Summer Salad with Basil Vinaigrette

This summer salad harnesses all the freshness of the garden, crisp green beans, sun ripened tomatoes, and creamy new potatoes, all tied together with a sweet basil vinaigrette. It makes a perfect side dish or can be served on its own as a light lunch with a crispy baguette. It's a typical country dish, making the most of what summer has to offer. Serve at room temperature or chilled.
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Course: Salad
Ingredients Method

Ingredients
  

For the salad
  • 1/2 lb small yellow or red potatoes
  • 1/4 lb fresh green beans, trimmed
  • 3 hard boiled eggs, cut in half
  • 3/4 cup cherry tomatoes, sliced in half
  • 1/2 red onion, sliced thin
  • 6 ounces tuna, packed in olive oil and drained
  • 3 cups arugula
  • Parmigiano Reggiano, grated or shaved
  • 1 cup croutons
For the dressing
  • 2 cups tightly packed, fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 2 Tbspn red wine vineger
  • 1 tsp salt

Method
 

  1. Place the potatoes in a pot and cover with cold water. Add salt and bring to a boil, then reduce the heat to a simmer and cook until the potates are fork tender, about 12 - 15 minutes. When they are done, remove them from the pot and when they are cool enough to handle, cut them in half.
  2. Then, cook the green beans. Create an ice bath by filling a large bowl with ice water and place it next to the stove.
  3. Refill the same pot with water and bring it to a boil. Add the breen beans and blanch for 3 minutes. Then, immediately transfer them to the ice bath. This stops the cooking and the ice water helps retain the color and al dente texture of the beans.
  4. Make the basil vinaigrette by adding all the ingredients to a blender and blend until very smooth. Taste and adjust seasoning as necessary.
  5. Assemble the salad. Drain the tuna. Using a fork, break it into chunks and add it to the bowl, then arrange the potatoes, green beans, cherry tomatoes, sliced red onion, hard boiled eggs and tuna in a bowl.
  6. Drizzle the dressing over the salad, toss gently and top with freshly grated Parmigiano Reggiano and croutons and you are ready to serve.