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You can double the recipe and use it on so many different salads: For the vinaigrette: extra-virgin olive oil red wine vinegar shallot dijon mustard anchovy paste (sold in a squeezable tube, usually found next to the canned tomatoes at the grocery) salt pepper For the salad: baby new potatoes (or other similar small white or yellow potatoes) salt extra virgin olive oil fresh green beans cherry (or grape tomatoes) Nioise Olives (can substitute Kalamata or other Black Olives) canned tuna fish, packed in olive oil hard boiled large eggs How to Make Warm Tuna Nioise Salad Make the vinaigrette: Place all the vinaigrette ingredients in a jar, seal with a lid, and shake until completely combined

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Use a spoon to stir together or quickly blend again to reconstruct the dressing

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How to Make Spinach Arugula Salad - Step-By-Step Find the full printable recipe card below