In this twist on the classic Nicoise salad, we’ve subbed Tuna for our nutrient-rich Sardines. This protein-packed salad is light but satiating: perfect for a summer lunch, whether it’s at your desk or at a picnic.

For the Salad

• 2 large hard-boiled eggs, cut into quarters 
• 6 oz fingerling potatoes, scrubbed 
• 8 oz green beans  
• ½ pint cherry tomatoes, halved 
• ¼ cup black olives, roughly chopped 
• 2 tins Sardines in Extra Virgin Olive Oil (reserve the oil to use in the dressing) 
• 2 medium heads butter lettuce 

For the Dressing

• 2 clove garlic, grated 
• 2 tbsp Dijon mustard 
• 2 tbsp red wine vinegar 
• ⅓ cup extra-virgin olive oil  
• Extra virgin olive oil reserved from sardines 
• Salt and pepper, to taste 

Putting It All Together

1. Make the vinaigrette: whisk the garlic, Dijon mustard, red wine vinegar, reserved olive oil, salt, and pepper in a small bowl and set aside. 
2. Boil the potatoes: put the washed and scrubbed potatoes in a pot with cold salted water, making sure they are well covered. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until they are cooked through and can be pierced with a fork. Remove the potatoes with a slotted spoon and set aside. Reserve the water in the pot. 
3. Blanch the green beans: Prepare a bowl of ice water (it should be big enough to submerge the green beans). Bring the reserved water to boil. Once it is boiling, add the green beans. Cook for 10-15 seconds, then remove beans with a slotted spoon and submerge them in the bowl of ice water. Allow the beans to cool, then remove from the water and pat them dry. 
4. Assemble salad: Separate the head of lettuce into leaves, toss in a bowl with half of the vinaigrette, and then arrange on a platter. Gently toss the cooked potatoes and green beans with the other half of the dressing. Top the lettuce with the dressed potatoes and green beans, sardines, hard-boiled eggs, tomatoes, olives, and salt and pepper to taste.  
5. Enjoy!