French

Salade Nicoise
Serves 6 to 8

½ lb. small red potatoes, quartered
¼ cup pitted Nicoise olives
2 6-oz. cans tuna
½ red onion, thinly sliced
½ pound fresh green beans, trimmed and blanched
¼ cup chopped fresh parsley
½ lb. washed, trimmed and torn Romaine lettuce leaves or mixed salad greens
½ lb. cherry or grape tomatoes
1 8-oz. bottle vinaigrette salad dressing
2 Tbs. Dijon mustard
3 hard-cooked eggs, quartered in wedges
2 Tbs. capers
3 anchovy filets, whole or sliced (optional)

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but not soft, 10 to 15 minutes. Rinse potatoes under cold water to stop cooking; cool.
  2. In a large bowl, combine the potatoes, olives, tuna, red onion, green beans, and chopped parsley. Refrigerate for 3 to 4 hours.
  3. In a small bowl, blend vinaigrette dressing with Dijon mustard. Refrigerate.
  4. Just before serving, toss Romaine lettuce or salad greens with mustard vinaigrette. Place lettuce in large shallow bowl or on individual plates. Spoon potato/tuna mixture on top; garnish with hard-boiled egg wedges, cherry tomatoes, capers, and anchovies, if desired.

Photo credit: Mediterasian.com