1 large egg
1 handful tender baby greens, such as mesclun
1 tomato, sliced into wedges
5 whole small radishes or medium radishes, quartered
1 celery stalk, thinly sliced, plus 6 celery leaves, roughly chopped
1/2 green bell pepper, seeded and thinly sliced crosswise
1 small raw artichoke heart, thinly sliced (see Cook's Note)
10 raw fava beans
1 red spring onion, thinly sliced or 1/4 small red onion, thinly sliced
10 Nicoise olives
2 3/4 ounces canned tuna, drained
2 tablespoons olive oil
1 tablespoon red wine vinegar
Generous pinch kosher salt
Generous pinch freshly ground black pepper
6 fresh basil leaves
To keep your artichoke heart from browning, place it in a bowl of ice water with a few lemon slices before slicing for the salad.
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