Salade Niçoise (Niçoise Salad)

Ingredients

• 12 oz Canned tuna in olive oil
• 1 lb Small red potatoes
• 0.5 lb Green beans
• 1 pint Cherry tomatoes
• 4 large Hard-boiled eggs
• 0.5 cup Kalamata olives
• 0.25 small Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.25 cup Fresh basil
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Instructions

1. 1Place the 1 lb of small red potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly.
2. 2While the potatoes are cooking, place the 0.5 lb of green beans in a steamer basket over boiling water or directly in boiling water. Cook for 5-7 minutes, until they are tender but still have a slight crispness. Immediately drain the green beans and rinse them under cold running water to stop the cooking process. Set aside.
3. 3In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 minced clove of garlic, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until well combined.
4. 4Once the 1 lb of small red potatoes have cooled enough to handle, cut them into 1-inch pieces. Slice the 4 large hard-boiled eggs into quarters.
5. 5Drain the 12 oz of canned tuna in olive oil, reserving the oil if desired for the dressing. Flake the tuna into large pieces.
6. 6Arrange the cooled potatoes, 0.5 lb of green beans, 1 pint of cherry tomatoes (halved if large), flaked tuna, sliced eggs, 0.5 cup of Kalamata olives, and 0.25 small red onion (thinly sliced) on a large platter or individual plates.
7. 7Drizzle the prepared dressing over the salad just before serving. Garnish with 0.25 cup of fresh basil leaves.

Substitutions

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