Salad Nicoise

Salad Nicoise is a classic French countryside dish often served as a starter course or for a light lunch. Pair this with a nice crisp dry white wine. 1167809_10201336271663752_1215801700_n

For the dressing combine the first 8 ingredients in a jar with a tight fitting lid and shake vigorously. Set aside to allow the flavors to marry.

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
For the salad:
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup Nicoise olives (if you can’t find Nicoise olive Kalamata may be substituted)
1/2 cup capers
Tuna – Either a good quality canned or fresh seared rare tuna slices

1. Boil the potatoes in salted water until just tender when pierced with a knife. Cool in the refrigerator.

2. Place the eggs in a pot of cold water and bring to a vigorous boil. Remove them from the heat and let stand in the pot for 10 minutes. Cool under cold running water until they are cool enough to peel.

3. Start a pot of salted water boiling. Drop in the green beans and cook until done but still al dente. Cool quickly in the refrigerator.

4. In a large bowl combine the cooled potatoes, beans, tomatoes, olives, capers, extra virgin olive oil and dressing. Mix well and let sit 30 minutes to an hour before serving.

5. Place a serving on each plate and garnish with quartered boiled eggs and the tuna of your choice.


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