6 ounces cooked fish (e.g., mahimahi, salmon, black cod)
12 anchovy fillets, drained
1/2 cup black or Kalamata olives
3⁄4 cup blanched green beans, trimmed
10 basil leaves, chopped
1 small cucumber, peeled and cubed
For the vinaigrette:
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar 6 teaspoons olive oil
Salt and pepper to taste
Instructions
Combine the salad ingredients in a salad bowl. In a small bowl, whisk together the ingredients for the vinaigrette. Pour the dressing over the salad, toss, and serve.
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