Niçoise Salad with Anchovy Dressing & Fresh Basil - Chef Michael Smith

Ingredients

• 1 pound (450 g) of baby potatoes, halved
• 1 pound (450 g) of green beans, ends trimmed and halved
• 1 pint (500 mL) of cherry tomatoes, halved
• 1 large cucumber, cut in half lengthwise then into slices
• 1 red onion, thinly sliced
• 2 cans (6 ounce / 170g each) of tuna, preferably solid or chunk
• 1 cup (250 mL) or so of your favourite Kalamata style black olives, pitted
• The leaves from a large bunch of fresh basil
• 1/2 bunch of parsley, leaves and tender stems
• 1/4 cup (60 mL) of extra virgin olive oil
• The zest and juice of 2 lemons
• A 2-ounce (55 g) can of whole anchovies
• 2 tablespoons (30 mL) of Dijon mustard
• 2 tablespoons (30 mL) of honey
• 2 cloves of garlic, smashed