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Fold the Hijab: Take a rectangular hijab and fold it in half lengthwise to form a long strip

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More Salad Recipes You'll Love Recipe Card Tuna Nicoise Salad Ingredients For the Salad Dressing: 2 cloves garlic, minced or grated 4 anchovy fillets, oil-packed, or 1-2 teaspoon of anchovy paste (optional) 1 teaspoon lemon zest, from 1 lemon (optional) ⅓ cup fresh lemon juice, from 1 large lemon 1 teaspoon Dijon mustard ⅔ cup olive oil ¼ teaspoon salt ⅛ teaspoon black pepper For the Salad: 20 yellow baby potatoes, (waxy potatoes) 4 large eggs 8 ounces green beans, trimmed 3 small cucumbers, thinly sliced (or 1 large cucumber) 6 small tomatoes, sliced into wedges (or 1 pint of cherry tomatoes) ½ cup Nicoise or Kalamata olives, pits removed 11 ounces canned light tuna, packed in olive oil (I used two 160g Rio Mare cans) Equipment Lemon Zester, or Microplane (optional) Immersion Blender, or a food processor or a whisk (for the dressing) Wide-mouth Mason Jar, or deep bowl (for the dressing) Medium Saucepan Large Bowl, for the ice bath Large Plate or Serving Platter Instructions Make the Dressing: Add the garlic, anchovy fillets or paste (if using), lemon zest, lemon juice, Dijon mustard, olive oil, salt, and pepper to a wide-mouth mason jar or deep bowl

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