Diane's Salade Nicoise
Servings 4 servings
Ingredients
Dressing
- 2 tsp mustard preferably Dijon
- 2 tbs wine vinegar
- 1 1/2 tsp salt
- 1 or 2 cloves garlic finely minced (you can't use too much)
- 6 tbs peanut or vegetable oil
- 6 tbs olive oil
- to taste pepper freshly ground
- to taste lemon juice
- 1 tsp fresh thyme chopped or 1/2 tsp dried
Salad
- 2 lbs green beans
- 2 green peppers cut into thin rounds
- 4 ribs celery trimmed and cut crosswise into thin slices (about 2 cups)
- 1 pint cherry tomatoes skinned, if desired
- 5 medium red-skinned potatoes cooked, peeled and sliced
- 3 cans tuna 7 oz
- 1 can flat anchovies 2 oz, optional
- 10 stuffed olives optional
- 10 black olives optional
- 1 large red onion or Bermuda onion
- 2 tbs fresh basil chopped or 1 tsp dried
- 1/3 cup fresh parsley finely chopped
- 1/4 cup green onion finely chopped
- 6 hard cooked eggs quartered
Instructions
Dressing
- Combine all Dressing ingredients and blend well. Set aside.
Salad
- Pick over the beans and break them into 1 1/2 inch lengths. Cook until tender but crisp. Drain and set aside.
- In a large salad bowl make a symmetrical pattern of the green beans, peppers, celery, tomatoes and potatoes. Drain and flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over all. Peel the onion and cut into thin slices and scatter over all. Sprinke with basil, parsley and green onions. Garnish with hard cooked eggs.
- Toss the salad with the dressing.
- Serve with a crusty loaf of French or Italian bread.
- Makes about 4 servings.