Salad Niçoise

Traditional Provencal Recipe, adapted by Ron Glanville for In Good Taste

6 small potatoes, boiled and cut into ½ inch thick slices

1 pound fresh green beans, trimmed and blanched

2 large tomatoes (heirloom tomatoes are best), cut into wedges

5 hard boiled eggs, peeled and sliced

½ pound of fresh tuna (Ahi or Albacore). You can substitute canned tuna.

1 head of Boston lettuce or equal amount of mesclun lettuces

½ cup of Niçoise olives

2 tablespoons of capers, rinsed

2 to 4 anchovy fillets, rinsed and patted dry

¼ cup of minced parsley

Salt and pepper to taste

Mustard Vinaigrette

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

Salt and pepper to taste

6 Tablespoons extra virgin olive oil

Salt and pepper the tuna. Lightly brush with oil and grilling. Slice. (You may substitute canned tuna, cooked salmon, etc).

Mix first three ingredients of the vinaigrette. Slowly pour in the olive oil and whisk.

Line a platter with the washed lettuces, tossed in ¼ of the mustard vinaigrette. Arrange the potatoes slices, then the tomatoes slices, then green beans, egg slices, tuna on top. Arrange the olives, capers and anchovy fillets over the salad. Sprinkle with parsley, salt and pepper

Serves 4 to 6

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