Salade Niçoise (Niçoise Salad)

Ingredients

• 12 oz Canned Tuna in Olive Oil
• 4 Hard-Boiled Eggs
• 1 pint Tomatoes
• 1 lb 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)

Instructions

1. 1Place the 1 lb 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 12 oz 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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