classic French recipe for "Salade Niçoise"

 

Ingredients:

• 1 can of tuna (in water or olive oil), drained
• 4 eggs
• 1 head of lettuce (such as Boston or Bibb lettuce), torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted
• 1/2 cup green beans, blanched and halved
• 4 small potatoes, boiled and quartered
• 2-3 anchovy fillets (optional)
• 1/4 cup red onion, thinly sliced
• 2 tablespoons capers (optional)
• Salt and pepper, to taste

For the dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Preparation:

1. 1.Start by preparing the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Set aside.
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3. 2. Place the torn lettuce leaves on a large serving platter or individual plates.
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5. 3. Arrange the cherry tomatoes, black olives, green beans, boiled potatoes, and sliced red onion on top of the lettuce.

1. 4. In a small saucepan, bring water to a boil. Carefully add the eggs and boil for about 8-10 minutes until hard-boiled. Remove the eggs from the water and let them cool before peeling. Once cooled, slice the eggs in half and arrange them on the salad.
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3. 5. Add the drained tuna chunks on top of the salad, and if using, arrange the anchovy fillets over the salad as well.
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5. 6. Drizzle the prepared dressing over the salad and sprinkle with capers, if desired. Season with salt and pepper to taste.