SALAD NIÇOISE

Sarah Baker

ingredients

2 teaspoons Dijon mustard
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1 or 2 cloves garlic, finely minced
6 tablespoons vegetable oil (or use all olive oil)
6 tablespoons olive oil
Freshly ground black pepper
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
2 pounds ground beans
2 green peppers
4 ribs celery
1 pint cherry tomatoes
5 medium, red-skinned potatoes, cooked and sliced
3 cans (7 ounces each) tuna
1 2-ounce can flat anchovies
10 stuffed olives
10 imported Greek olives
2 small or 1 large red onion
2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
1/3 cup finely chopped fresh parsley
1/4 cup finely chopped green onion
6 hard-cooked eggs, quartered

directions

1
1. In a mixing bowl (or blender), combine the mustard, vinegar, salt, garlic, vegetable oil, olive oil, pepper, and thyme. Beat with a fork until well blended. Set aside. (I often make 1 1/2 times the salad dressing.)
2
2. Pick over the beans and break them into one- and one-half inch lengths. Place in a saucepan and cook in salted water to cover until tender but crisp. Drain and run under cold water, then drain in a colander and set aside.
3
3. Remove the cores, seeds, and white membranes from the green peppers. Cut the peppers into thin rounds and set aside.
4
4. Trim the celery ribs and cut crosswise into thin slices. There should be about two cups of sliced celery. Set aside.
5
5. Bring a quart of water to a boil. Drop in the cherry tomatoes and let stand for exactly fifteen seconds, no longer, or they will become mushy. Drain immediately. Using a paring knife, pull off the tomato skins. Set the tomatoes aside. (I never do this.)
6
6. In a large salad bowl. Make a more or less symmetrical pattern of the green beans, peppers, celery, tomatoes, and potatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over all.
7
7. Peel the onions and cut into thin, almost transparent slices. Scatter the onion rings over all. Sprinkle with basil, parsley, and green onion. Garnish with hard-cooked eggs.
8
8. Toss the salad with the dressing after the garnished bowl has been presented to the guests for their enjoyment. Serve with a crusty loaf of French or Italian bread.