Salade Nicoise
A mouthwatering and vividly colored salad from the Provence region of southern France which includes chunks of tender tuna, green beans, tomatoes, hard-boiled eggs, potato, lettuce and olives coated with a flavorful olive oil, Dijon mustard and white wine vinegar dressing.

2 small potatoes—peeled and cut into bite-size cubes

20 green beans—ends trimmed and halved
3 eggs
4 anchovy fillets
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 clove garlic—minced
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
10 romaine (cos) lettuce leaves—washed and dried
14 oz (420g) canned tuna in olive oil—drained and broken into chunks
3 tomatoes-cut into wedges
¼ red onion—thinly sliced and separated into rings

16 black olives (Niçoise are ideal)


STEAM the potatoes for 10 minutes, adding the beans for the last 5 minutes of cooking, then set aside to come to room temperature. WHILE the vegetables cook, place the eggs in a small pot of boiling water and cook for 8 minutes until hard-boiled. DRAIN the eggs, run them briefly under cold water to stop them cooking further, then peel and cut into quarters. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, eggs and olives on a serving platter. FINELY chop the anchovies, then use the side of a knife blade to mash into a paste. SCRAPE the anchovies into a screw-top jar, then add the olive oil, vinegar, garlic, Dijon mustard, salt and pepper and shake to combine. POUR the dressing evenly over the salad to serve.

Variation: For a more opulent version, you can poach or grill fresh fillets of salmon or tuna, allow to cool, and cut into cubes to replace the canned tuna.

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