Salade Niçoise - Julia Child

By dmg9548

Ingredients

• 3 cups cold, blanched, green beans
• 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
• 1 cup vinaigrette dressing
• 1 large head Boston-lettuce leaves, washed and dried
• 3 cups French potato salad
• 1 cup canned tuna chunks, drained
• 1/2 cup pitted black olives (dry Mediterranean type)
• 2 or 3 hard-boiled eggs, cold, peeled, quartered
• 6 to 12 anchovy filets, drained
• 2 to 3 Tbsp minced, fresh green herbs

Preparation

Step 1

Just before serving, season the beans and tomatoes with several spoonfuls of vinaigrette. Toss the lettuce leaves in the salad bowl with 1/4 cup of vinaigrette and place the leaves around the edge of the bowl. Decorate with beans and tomatoes, interspersing them with a design of tuna chunks, olives, eggs and anchovies. Pour the remaining dressing over the salad, sprinkle with herbs and serve.