Classic French Nicoise Salad

For 4 servings

Ingredients

1 pound red-skinned potatoes, cooked, sliced 1/3 inch thick
10 ounces haricots verts or thin green beans, trimmed, cooked al dente
4 large hard-boiled eggs
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
4 large radishes, trimmed and sliced
¼ of a cucumber, peeled and sliced
1 jarred roasted red pepper cut into strips
2 5 1/2-ounce cans of Italian tuna packed in olive oil, drained
1/2 cup Nicoise olives
French baguette, warmed

HERB VINAIGRETTE:
¼ cup red wine vinegar
1 shallot, chopped
1 small garlic clove, minced
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 teaspoon honey
8 fresh basil leaves
¼ cup parsley
¾ cup extra-virgin olive oil

Directions

Make the dressing: Whisk the vinegar, shallot, mustard, honey, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, hard-cooked eggs, and tuna on top in an attractive pattern. Add the remaining ingredients and drizzle with the dressing.

Posted by Jovina Coughlin in Fish, Healthy Italian Cooking, Herbs, Salad, Salad Dressing, tuna, Vegetables Tags: French cuisine