Salade Nicoise
Serves 8
Ingredients
| Ingredient | Amount |
|---|---|
| Red bliss potatoes | 2 lbs. |
| Tarragon vinaigrette | to taste |
| Red onion | 1, 1/4 inch dice |
| Green beans | 1 lb., French style |
| Mesclun greens | 1 lb. |
| Oil-cured tuna | 16 oz. |
| Anchovy fillets | 24 |
| Kalamata olives | 4 oz., finely chopped |
| Eggs | 8, hard boiled and finely chopped |
| Tomatoes, plum | 6, peeled, diced, chopped |
| Capers | 1/2 C |
| Lemons | 2, cut into wedges |
Method
- Boil potatoes until tender. DO NOT OVER COOK. Cool and drain. Slice the potatoes into 1/4-inch slices.
- Gently toss the red onion and potatoes in enough tarragon vinaigrette to lightly coat. Reserve
- Marinate the green beans in just enough tarragon vinaigrette to evenly coat the beans. Reserve.
- To assemble: toss mesclun green with vinaigrette to moisten and place on plate. Garnish with olives, capers, tomatoes. Scatter tuna on top of salad. Place lemon wedges on plate.