Salad Nicoise

prep time:: 35 minutes

Serves 4

Jessica Healy

Nicoise is to France what coleslaw is to America

ingredients

Salad

2 c sliced cooked new red potatoes, cut into bite-sized pieces
2 c green beans cooked al dente
2 heads butter lettuce
2 medium quartered tomatoes
2 small cans water-packed tuna, drained and chunked
8 anchovies (optional)
2 hardboiled eggs, cut in quarters
12 black olives (Nicoise preferred)

Basil Dressing

4 T extra virgin olive oil
4 T red wine vinegar
2 T chopped parsley
4 t chopped fresh basil (or 1 t dried)
1/2 t salt
Dash of pepper

directions

1
Combine ingredients for basil dressing and mix until well blended.
2
Mix potatoes and green beans with half of the basil dressing. Toss and chill for several hours.
3
Line bowls with lettuce leaves. Mound potato-bean mixture in center of each bowl. Place remaining ingredients around potatoes and beans, then top with dressing.

notes

The Nicoise in this salad comes from the olives native to the Nice area in Southern France. Using these small, tender, rosy-tinted olives (they're marinated in red wine vinegar) is not crucial, but they do make this salad more authentic.

Source: Mattia Healy