SALAD NICOISE

SALAD NICOISE

Stay well fueled on this simple summer salad.

By Vincent Francoual

Photographs by Mitch Mandel

PUBLISHED 07/08/2008

Ingredients:

SALAD

1/2 cup canned tuna in water
1 head Bibb or romaine lettuce
4 hard-boiled eggs, cut into quarters
4 cooked Red Bliss potatoes, cut into quarters
1/2 cup green beans, blanched
4 teaspoons cured black olives
2 ripe tomatoes, cut into six wedges
8 anchovy fillets

DRESSING

2 teaspoons Dijon mustard
3 teaspoons red-wine vinegar
1 cup olive oil
Salt and pepper to taste



How to Make It

To make the salad, arrange Bibb lettuce leaves on the bottom of a bowl.

Place the tomatoes, potatoes, green beans, eggs, and olives all around. In the center, place the tuna and top it with the anchovies.

To make the Dijon-mustard vinaigrette, mix together the mustard, vinegar, salt, and pepper; slowly whisk in the oil. Drizzle four tablespoons of the vinaigrette over the salad.

Serves four.