Salad Nicoise

Author: M. Allan Schanbacher

Issue: March, 2009, Page 145

Serves 4

Ingredients

For the salad:
1 6-ounce bag mixed greens
4 medium ripe tomatoes
1/2 cup pitted oil-cured black
olives
1 pound French or standard green beans, trimmed, blanched in boiling water until tender, shocked in ice water, drained, then dried
8 ounce jar tuna in olive oil
4 large hard-cooked eggs
8 anchovy filets in oil
4 2-inch new potatoes, cut into    fourths and cooked until tender

For the dressing:
6 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, smashed with
1 teaspoon kosher salt into a    paste
1/2 cup extra virgin olive oil
salt and pepper to taste

Photo by Werner Segarra

Directions

1. Place red wine vinegar, Dijon, garlic and pepper in a blender. Drizzle in olive oil while blender is running on slow speed.

2. Arrange salad decoratively on four plates. Drizzle some of the dressing on each and serve the rest on the side.

Recipes

Salad Nicoise