This salad was made by it's interesting combination of toppings & the fresh mixed greens.
A satisfying mix of crisp red lettuce, bitter-nutty frisee, & peppery arugula, though of course any mixed greens are called for. The egg, tomato, tuna, & nicoise olives played out well together.
The dressing was a pleasant balance of sweet mustardy acidity.
Whisk or shake well together: 1.5 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, & 1/2 tbsp lemon juice. Then toss 4 cups of greens with the dressing.
Top with: 5 ounces canned tuna (drained), 3 boiled & quartered small potatoes, 2 hard-cooked eggs in wedges, one medium tomato in wedges, & at least ten Nicoise olives.
Favorite Song for today (led to in a more or less direct way by my favorite radio station):
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