Salade Niçoise (Niçoise Salad)

Ingredients

• about 340 g Canned Tuna in Olive Oil
• 4 Hard-Boiled Eggs
• 1 pint Tomatoes
• about 450 g Green Beans
• 1/2 cup Niçoise Olives
• 1/4 Red Onion
• 4 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 clove Garlic
• to taste Salt and Pepper
• 4 Anchovy Fillets (optional)

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

Instructions

1. 1Place the about 450 g green beans in a large heavy-bottomed pot and cover with water. Bring the water to a rolling boil over high heat. Cook for 3 to 5 minutes, until the green beans are tender but still have a slight crispness. Drain the green beans immediately and rinse them under cold running water to stop the cooking. Set aside.
2. 2Slice the 4 hard-boiled eggs into quarters. Slice the 1 pint tomatoes into wedges. Slice the 1/4 red onion into thin rounds.
3. 3Prepare the vinaigrette. Finely mince the 1 clove garlic. In a small bowl, add the 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, the minced garlic, and salt and pepper to taste. Whisk everything together until well combined.
4. 4Open the about 340 g canned tuna in olive oil, reserving the oil. Flake the tuna into large pieces.
5. 5Arrange the flaked tuna, sliced hard-boiled eggs, sliced tomatoes, cooked green beans, 1/2 cup Niçoise olives, and sliced red onion on a large platter or on individual serving plates.
6. 6Drizzle the prepared vinaigrette evenly over the salad.
7. 7If using, place the 4 anchovy fillets on top of the salad as a garnish. Serve immediately.

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