Salad Nicoise

By KSmitherman

Ingredients

• 2 small potatoes, peeled and cut into bite-size pieces
• 16 green beans, halved
• 4 cups butter lettuce
• 14 oz, canned light tuna in olive oil. drained and broken into chunks
• 2 tomatoes, cut into wedges
• 1/4 cup red onion, thinly sliced and separated into rings
• 4 anchovy fillets, halved lengthways
• 3 eggs, hard-boiled and quartered
• 16 black olives (Nicoise are ideal)
• 3 tbs. extra virgin olive oil
• 2 tbs. red or white wine vinegar
• 1 clove garlic, minced (crushed)
• 1/2 tsp Dijon mustard
• 1/2 tsp. salt
• 1/2 tsp black pepper

Preparation

Step 1

Steam the potatoes until tender (around 8 to10 minutes), adding green beans for the last 5 minutes of cooking, then set aside to cool.
Arrange the lettuce, potatoes, beans, tuna, tomatoes, onion, anchovies, eggs and olives on a serving platter. Place remaining ingredients in a small jar with a screw top lid and shake to combine. Pour the dressing evenly over the salad to serve.

Comment: You can use grilled salmon or tuna, just make sure you have allowed time for it to cool.