INGREDIENTS
1/3 cup
extra virgin olive oil
2 cans
anchovy fillets
1
garlic clove
2 tbsp
lemon juice
1 tsp
dijon mustard
1 serving
kosher salt
1 lb
baby potatoes
1 bunch
asparagus
3
cob corn
2 tbsp
extra virgin olive oil
4 cups
greens
1 cup
cherry tomatoes
1/2 cup
greek olives
6
radishes
2 cans
canned tuna
1
avocado
1/2 cup
herbs