Salad Nicoise

By LadyRev-2

This is the "official" recipe, but you can change/improvise.

If you're rushed, use bottled dressing and still add the crushed garlic (this salad dressing is really good, however). The garlic adds a distinctive flavor to this salad. Or, just use hard cooked egg whites, omit the anchovies, etc

Ingredients

• Dressing
• 1 garlic clove, crushed (I use several)
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 teaspoon basil, crushed
• 1/8 teaspoon pepper
• 2 Tablespoons fresh lemon
• 2 Tablespoons red vinegar
• 6 Tablespoons olive oil
• 6 Tablespoons salad oil
• Salad
• 3 or 4 medium cooked, hot potatoes (I like the red ones)
• 2 Tablespoons minced green onions
• 1/2 pound fresh green beans, trimmed and blanched
• 1 head Boston lettuce (or other greens)
• 1 can (6 1/2 or 7 oz) tuna, drained and flaked
• 1 cup cherry tomatoes, halved
• 2 or 3 hard cooked eggs, cut into wedges
• 5 flat anchovy fillets (I don't use these but substitute black olives)

Preparation

Step 1

In a small mixing bowl, combine garlic, salt, mustard, basil pepper with spoon; add lemon juice and vinegar and stir until smooth With wire whisk, gradually beat in the oils. Set aside.

Salad: Peel (if you want - I don't) and slice warm potatoes into a bowl; toss with onions and 1/4 cup dressing. Season with additional salt and pepper to taste. In another small bowl, toss blanched beans, with 1/4 dressing. Refrigerate both. (These don't have to be cold. I like the salad using warm potatoes and beans).

Just before serving, arrange lettuce leaves on plate, place tuna in middi and arrange potatoes, tomatoes, and green beans around tuna. Garnish with eggs and anchovies; pour remaining dressing over the tomatoes, and eggs. Serve immediately.