Salade Nicoise

By Howie

Ingredients

• 1 large garlic clove, cut in half
• 2 cans (7 oz each)tuna, drained
• 1-2 tb fresh parsley, chopped
• 1/4 tsp basil
• 2 anchovy fillets, chopped (optional)
• 2 tb capers (optional)
• 1 cup olive oil
• 1/4 cup wine vinegar
• 2 tsp salt
• freshly ground black pepper, to taste
• 1 tsp Dijon mustard
• 1-2 heads Boston or romaine lettuce, broken into pieces
• 1 green pepper, seeded and sliced into rings
• 1 red onion, peeled and thinly sliced into rings
• 1 cucumber, peeled and thinly sliced
• 12 cherry tomatoes, halved
• 8 radishes, sliced
• 2-3 raw mushrooms, thinly sliced
• 8 pitted green olives (optional)
• 1/2 pound fresh green beans, cooked and drained (optional)
• 2-3 med. potatoes, cooked, peeled, and cubed or thinly sliced (optional)
• 12 mediterranean type black olives (optional)
• 8 anchovy fillets, drained and coarsely chopped (optional)
• 3 hard-boiled eggs, quartered (optional)

Details

Servings 4

Preparation

Step 1

1) Rub a salad bowl with the cut garlic clove. Mix together in the bowl the tuna, parsley, basil, anchovies and capers. In small bowl, make a dressing of the oil, vinegar, salt, papper, and mustard. Pour the dressing over the tuna mixture, toss, and let stand 30 minutes.

2) Add the lettuce, pepper, onion, cucumber, tomatoes, radishes, mushrooms, and any of the optional ingredients, arranging vegetables attractively. (You may wish to serve the optional ingredients on a seperate platter, for guests to add as they wish).

3) Cover and refrigerate. Toss with the dressing in the bottom of the bowl before serving.