Nicoise Salad

simplyrecipes.com

Peter Eimon

subheading: Vinaigrette:

⅓ cup lemon juice or red wine vinegar

¾ cup extra-virgin olive oil

3 Tbsp finely chopped shallot

2 Tbsp finely chopped fresh basil

1 Tbsp finely chopped fresh thyme

2 teaspoons finely chopped fresh oregano or tarragon

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

subheading: Salad:

2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2 to 3 cans of tuna

6 hard boiled eggs, peeled and quartered lengthwise

1 ¼ pounds small young red potatoes or fingerling potatoes

Salt and freshly ground black pepper

2 medium heads Boston lettuce or butter lettuce, torn into bite-sized pieces

3 small ripe tomatoes, cored and cut into wedges

1 small red onion, thinly sliced

½ pound green beans, trimmed and cut into 2-inch pieces

¼ cup niçoise olives

2 Tbsp capers, rinsed and/or several anchovies (optional)

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