Salad Nicoise

By LDenvir

Ingredients

• Ingredients:
• Salad:
• One head One head of butter lettuce, chopped into large pieces
• Three Three-quarters pound fresh green beans, blanched and still warm
• One One and a half tablespoons minced shallots
• One small One small red onion, thinly sliced
• Four Four ripe Roma tomatoes, sliced into wedges
• Four small Four small boiled potatoes, sliced into wedges
• 3-ounce 3-ounce cans Two 3-ounce cans chunk white tuna, preferably oil-packed
• Four Four hard-boiled eggs, sliced into wedges
• One One tin of flat anchovy fillets
• One One-third cup small, black brine-cured olives
• Three tablespoons Three tablespoons capers
• One One-quarter cup minced fresh parsley
• to One-half to two-thirds cup vinaigrette (recipe follows)
• Vinaigrette:
• One tablespoon One tablespoon finely minced shallots
• One tablespoon One tablespoon Dijon mustard
• One One-half teaspoon salt
• One One-half teaspoon fresh ground pepper
• One tablespoon One tablespoon fresh lemon juice
• One tablespoon One tablespoon red wine vinegar
• to Two-thirds to three-quarters cup extra virgin olive oil

Details

Servings 6
Adapted from vikingrivercruises.com

Preparation

Step 1

Salad:
In a large bowl, add the green beans, onion, tomatoes, potatoes, 4 tablespoons of the vinaigrette and the minced shallots; toss to combine. Place lettuce in the bottom of 4 bowls and spoon salad mixture over the lettuce. Place equal amounts of tuna and egg on salad and top with 1 or 2 anchovy fillets. Spoon remaining vinaigrette over each bowl; finishing with olives, capers and parsley.

Vinaigrette:
Add all vinaigrette ingredients to a leak-proof plastic bowl with lid and shake to combine. Add more salt and pepper to taste.

Makes 6 servings.