Salade Niçoise (Niçoise Salad)

Ingredients

• 8 cups Mixed greens
• about 340 g Canned tuna (in olive oil, drained)
• 1 pint Cherry tomatoes (halved)
• 4 large Hard-boiled eggs (quartered)
• 1/2 cup Niçoise olives
• 1 cup Green beans (blanched)
• 1 cup Potatoes (boiled and quartered)
• 4 fillets Anchovy fillets (optional)
• 2 tbsp Red wine vinegar
• 4 tbsp Olive oil
• 1 tsp Dijon mustard
• 1 clove Garlic (minced)
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 clove of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk these ingredients together until they are thoroughly combined and the dressing appears emulsified.
2. 2In a separate large serving bowl, add the 8 cups of mixed greens.
3. 3Carefully arrange the about 340 g of drained canned tuna, the 1 pint of halved cherry tomatoes, the 4 large quartered hard-boiled eggs, the 1/2 cup of Niçoise olives, the 1 cup of blanched green beans, and the 1 cup of boiled and quartered potatoes over the mixed greens in the serving bowl.
4. 4Pour the prepared dressing evenly over all the ingredients in the serving bowl.
5. 5Gently toss the salad until all the ingredients are lightly coated with the dressing. If you are using them, arrange the 4 anchovy fillets on top of the salad. Serve the Salade Niçoise immediately.

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