Salade Niçoise
Provençal Salad with Tuna
Ingredients
- 1/2 lb 230 g small potatoes (about 4)
- 1/4 lb 115 g green beans, split
- 4 hard cooked eggs
- 6 oz 50 g canned tuna, drained
- 1 head Romaine lettuce
- 1/4 cup pitted and sliced black or Kalamata olives
- 1/4 cup sliced bell peppers or pimientos
- 2 tbsp drained capers
Vinaigrette dressing
- 2 to 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 cup Olive oil
- 1/2 tspn each Salt & freshly ground black pepper
- 1 tbsp chopped shallots (optional)
Instructions
- Make the Vinaigrette salad dressing - In a large bowl, whisk the wine vinegar, Dijon mustard, salt and pepper. Slowly add the olive oil, while whisking. Set aside
- Put the potatoes in a saucepan with salted water. Bring to a boil. Boil for around 6 minutes. Add the green beans, continue to boil for another 4 minutes, till the potatoes and beans are cooked. Plunge the green beans in a bowl of iced water to halt the cooking and keep them crisp. When cooled, peel and cut the potatoes in 4 pcs.
- Display all the ingredients in a large platter, and serve the Vinaigrette salad dressing on the side.