Chef of the day: Saloni singh Chowhan(BHM&CT 6th sem)

For the Vinaigrette:
50ml Lemon juice or red wine vinegar
110 ml Extra virgin olive oil
100 gms Finely chopped shallots
30 gms Finely chopped fresh basil
10 gms Finely chopped fresh thyme
10 gms Finely chopped fresh oregano
5 gms Dijon mustard
5 gms Salt
5 gms freshly ground black pepper





For the Salad:
200 gms Canned Tuna fish, drained
6 nos Hard boiled eggs, peeled and quartered lengthwise
450 gms Red potatoes
150 gms Boston lettuce torn into bite-sized pieces
150 gms Ripe tomatoes, cored and cut into wedges
200 gms Red onion, thinly sliced
200 gms Green beans, trimmed and cut into 2-inch piece
30 gms Niçoise olives
30 gms Capers
5gms Salt
5 gms Freshly ground black pepper


  1. In a bowl, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and whisk until well blended. Add salt and pepper to taste.
  2. Marinate the onion slices in some of the vinaigrette
  3. Place potatoes in a large pot. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain while the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.
  4. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
  5. Arrange a bed of lettuce on a serving platter. Mount tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. Arrange hard boiled eggs, olives, in mounds on the lettuce bed.
  6. Drizzle everything with the remaining vinaigrette. Sprinkle with capers .
  7. Serve immediately. Should be served slightly warm or at room temperature.