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Ingredients
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1 ½ lb (750 g) red bliss potatoes, sliced into coin sized pieces
5 cups (1.25 L) pearled barley, cooked
5 cups (1.25 L) whole red lentils, cooked
⅓ cup (75 mL) dry white wine
⅔ cup (150 mL) champagne vinegar
⅓ cup (75 mL) shallots, minced
⅓ cup (75 mL) dijon mustard
1 Tbsp (15 mL) fresh thyme, chopped
1 Tbsp (15 mL) fresh marjoram, chopped
2 cups (500 mL) extra virgin olive oil
2 ½ cups (625 mL) cherry tomatoes, halved
1 ½ lb (750 g) green beans, cooked and shocked, trimmed
2 ½ cups (625 mL) nicoise olives, pitted
5 cups (1.25 L) bibb lettuce leaves
10 hard boiled eggs, quartered
20 oz (600 g) fresh tuna, seared medium rare and sliced
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