Niçoise Salad
Ingredients:
For the Salad:
2 cans of high-quality tuna in olive oil, drained
1 lb. small red potatoes quartered
8 ounces Haricot Vert, halved
6 hardboiled eggs
1 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup black olives, preferably Niçoise or Kalamata
1/4 cup capers, rinsed
2 heads butter leaf lettuce torn into bite size pieces
For the Vinaigrette:
3/4 cup cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot
1 tablespoon finely chopped basil
1/2 tablespoon finely chopped thyme
2 teaspoons finely chopped oregano
Salt and freshly ground black pepper, to taste
Instructions:
Make the Vinaigrette:
In a small bowl, whisk together the lemon juice, shallots, mustard, and the herbs. Slowly drizzle in the olive oil while whisking. Season with salt and pepper.
Cook the Potatoes and Haricot Vert:
Blanch the Haricot Vert in boiling water for about 3-4 minutes until they are crisp-tender. Drain and plunge into ice water to stop the cooking process and preserve their vibrant color.
Boil the potatoes in salted water until they are tender, about 10 to 12 minutes. Drain and toss in 3 or 4 tablespoons of the dressing and set aside.
Prepare the Eggs:
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 8-10 minutes. Cool the eggs under cold running water, peel, and quarter.
Prep the Tuna:
Prepare the tuna by flaking it with a fork.
Assemble the Salad:
On a large platter, start with a bed of the lettuce. Arrange the green beans, potatoes, red onion, cherry tomatoes, and olives and the capers.
Add the tuna to the center of the salad.
Distribute the quartered eggs around the salad.
Drizzle the vinaigrette over the entire salad.
Garnish with fresh basil leaves.
Serve:
Serve the Nicoise Salad immediately, offering additional vinaigrette on the side if desired.