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Ingredients
  • subheading: DRESSING:
  • ⅓ cup extra virgin olive oil, plus more as needed
  • 2 oil-packed anchovy fillets, drained (see notes)*
  • 1 garlic clove, grated
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • kosher salt and black pepper
  • subheading: SALAD:
  • 1 pound mixed baby potatoes
  • 1 bunch asparagus, ends trimmed
  • 3 to 4 ears corn on the cob, husked
  • 2 tablespoons extra virgin olive oil
  • 4 cups fresh chopped greens, such as romaine or arugula
  • 1 cup cherry tomatoes, halved if large
  • ½ cup mixed Greek olives, pitted
  • 6 radishes thinly sliced or quartered
  • 2 cans (6 or 7-ounce) tuna packed in olive oil, drained
  • 1 avocado, sliced
  • ½ cup mixed tender herbs, such as basil, parsley, thyme, and or dill
  • 4 hard-boiled eggs, sliced (optional)
Steps
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