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Nioise Salad With Basil and Anchovy-Lemon Vinaigrette Updated February 19, 2024 Total Time 30 minutes Rating Comments Read comments Advertisement Ingredients 1 large garlic clove, minced 2 anchovy fillets, chopped teaspoon salt, more as needed 2 tablespoons lemon juice teaspoon grated lemon zest teaspoon Dijon mustard cup olive oil, more as needed pound baby red potatoes pound haricots verts or green beans 1 tablespoon finely chopped basil 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved 2 (6 or 7-ounce) cans tuna packed in olive oil, drained 4 hard-boiled eggs (optional) cup pitted kalamata olives, sliced Black pepper, for serving Flaky sea salt, for serving Torn basil leaves, for serving Preparation Step 1 Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste

By now, you've probably seen the viral Gaia Midi Dress from ASTR across a variety of hues (likely at weddings yourself)

Sophia Tolli's bridal gowns with plunging necklines are designed to give you the perfect balance of elegant and sultry, great for our brides looking for something classic with a modern twist