Salad Nicoise

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Salad Nicoise
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Makes: 4 servings adjust
A filling egg, tuna, and potato salad from Nice in the south of France. It is a popular salad often served in French cafes. It makes a great lunch, salad course, or light supper entree.

Directions

Ingredients

  • 4 ounces Canned Tuna
  • Milk, as needed

Step 1

Drain the liquid off of the canned tuna and place into a small bowl. Add just enough milk to cover and set aside until needed. The milk will absorb the unpleasant "fishiness" so often found in canned tuna.

Ingredients

  • 20 Green Beans
  • Salt, at required

Step 2

Cut the ends off the green beans, then cut them in half. Put ice water into a bowl and set aside. Next, fill a saucepan with water and bring to a boil. Add a pinch of salt. Add the green beans and boil for 2 minutes. Remove the green beans with a slotted spoon and plunge them into the ice water to stop the cooking process. Remove the green beans and set aside.

Ingredients

  • 1 small Potato

Step 3

Return the water to a boil. Peel the potato and boil it for about 20 minutes, or until soft. A wooden skewer should pass through, easily. Remove with a slotted spoon. Cut the peeled potatoes in half, and then into 1/2 inch half-moon slices.

Ingredients

  • 1⁄2 small Green Bell Pepper
  • 1 small Tomato
  • 2 large Eggs, hard boiled
  • 8 Lettuce Leaves

Step 4

Remove the stem and seeds from the green bell pepper and cut into thin strips, about 1/4" wide. Remove the stem from the tomato and cut into 1/2" wedges. Peel the boiled eggs and cut into 1/4-inch round slices. Tear the lettuce leaves into small pieces and put them into a medium sized bowl.

Ingredients

  • 1 1⁄3 teaspoons Dijon Mustard
  • Ground Black Pepper, to taste
  • 3 tablespoons Red Wine Vinegar
  • 1⁄2 cup Extra Virgin Olive Oil

Step 5

To make the dressing, put a pinch of salt, a pinch of pepper, and the mustard into a medium sized bowl and mix together. Next, mix in the red wine vinegar. Add the olive oil, a little at a time, mixing to form an emulsion.

Ingredients

  • 8 Black Olives, pitted
  • 8 Anchovy Fillets, optional

Step 6

Arrange the lettuce into individual salad bowls or serving plates. Arrange the potato, green pepper, tuna, boiled egg and green beans attractively in the bowls, dividing them evenly between each bowl. Put the tomatoes and anchovies (if using) on top, and sprinkle on the olives. Drizzle the dressing onto each salad and serve.
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