Ingredients

For the vinaigrette:

• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar of Modena
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/8 teaspoon coarse salt, plus more to taste
• 1/2 small garlic clove, peeled and minced 
• 1/4 cup extra virgin olive oil 
• Freshly ground black pepper to taste

For the salad:

• 2 pounds small red potatoes, unpeeled
• 1 tablespoon extra virgin olive oil
• 4 ounces best-quality bacon, cut into 1-inch sections
• 4 shallots, thinly sliced
• 1/2 cup fresh scallions or chives, sliced on the diagonal  
• Coarse sea salt, to taste
• Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt, if desired. Set aside while you cook the potatoes.

Step 2

Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below). Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.

Step 3

Heat a heavy skillet or frying pan. When hot, add the olive oil and sauté the bacon. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. Add the shallots to the hot pan and sauté until they are softened and lightly browned. 

Step 4

Cut the potatoes in half and place them in a large serving bowl. Dress with the vinaigrette. Top with the sautéed shallots and the fresh scallions or chives. Toss gently and season to taste with salt and pepper. Just before serving, sprinkle on the bacon bits.

Ingredients

For the vinaigrette:

• 1 tablespoons honey
• 2  tablespoons balsamic vinegar of Modena 
• 1/2 tablespoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper 
• 1 medium garlic clove, minced
• 6  tablespoons extra virgin olive oil

For the salad:

• 1 tablespoon fine salt
• 1 pound red potatoes
• 1 pound haricots verts or string beans, trimmed
• 4 cups greens, any varieties 
• 12 ounces freshly grilled tuna or 2 large cans tuna, drained
• 2 cups cherry tomatoes, halved
• 4 hard-boiled eggs, halved
• 1 cup Niçoise or other small black olives, pitted 
• 8 anchovy fillets, drained
• 2 tablespoons capers, drained 
• Fleur de sel or grey coarse sea salt, to taste
• Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: in a medium mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Add the oil and whisk continuously until the dressing is emulsified. Set aside.

Step 2

Bring a large pot of water to a boil and add the fine salt. Add the potatoes and boil for 15 minutes, then add the beans and boil everything for another 3 minutes. Strain the vegetables and wait until cool enough to handle. If the potatoes are small, cut them in half; if large, into quarters.

Step 3

To assemble the salad, choose either one large platter or individual plates. Start with the lettuce, then arrange, in sections, the potatoes, green beans, tuna, tomatoes, eggs, olives, and anchovies, plus any other veggies you choose to add. Sprinkle on the capers and dress everything with the vinaigrette. Finish with the fleur de sel or coarse grey salt and pepper.

Ingredients

• 4 cups mixed lettuces
• 8 ounces whole burrata or four 2-ounce minis
• 4 ripe peaches
• 4 ounces shelled pistachios
• Extra virgin olive oil, to taste
• Balsamic vinegar of Modena, to taste
• Freshly ground black pepper, to taste

Directions

Arrange equal amounts of the lettuce on four dishes. If using a whole burrata, cut it into four equal slices or wedges and arrange on top of the greens; if using minis, center a whole one on the greens. Slice the peaches (leave the skins on) and fan out the sections. Top with the pistachios and liberally drizzle with olive oil. Sprinkle on a few drops of the balsamic and some black pepper.