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Ingredients For the Creamy Chive Citrus Dressing: 1 large egg cup light olive oil 3 tablespoons finely chopped chives 3 tablespoons fresh lemon juice 2 tablespoons minced shallots 1 tablespoon apple cider vinegar 2 garlic cloves, pressed 1 anchovy 1 teaspoon hot sauce 1/2 teaspoon lemon zest teaspoon kosher salt For the salad : 2 tablespoons kosher salt, plus more for seasoning 8 ounces green beans 1 pound baby potatoes 4 large eggs 4 ounces baby romaine lettuce 2 (4.5-ounce) cans high quality tuna, we prefer packed in olive oil 1 cup cherry tomatoes or whatever is in season, sliced in half 4 Persian cucumbers, sliced cup radishes, sliced in half or quarters Freshly ground black pepper Chives, to garnish Instructions In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens

made a point of describing James as a woman of color (her father is Ghanaian) and an immigrant

Blue Cheese Dressing Half cup blue cheese (crumbled) One fourth cup sour cream One fourth cup heavy cream One fourth cup mayonnaise 1 tbsp lemon juice tbsp Worcestershire sauce Mash the blue cheese with a fork in a bowl

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