Salade Niçoise with divine Dijon dressing
Serves 4
A mouthwatering and colorful salad
from the Provence region of southern France which includes chunks of
tender tuna, green beans, tomatoes, hard-boiled eggs, potato,
lettuce and olives coated with a flavorful olive oil, Dijon mustard
and white wine vinegar dressing.
2 small potatoes, peeled and cut
into bite-size cubes
20 green beans, ends trimmed and halved
4 anchovy fillets
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 large eggs, hard-boiled, peeled and quartered
10 romaine (cos) lettuce leaves, washed and dried
14 oz (400g) canned tuna in olive oil, drained and broken into
chunks
3 tomatoes, cut into wedges
¼ red onion, thinly sliced and separated into rings
16 black olives (Niçoise are ideal)
COOK the potatoes in a large pot of
boiling water for 10 minutes, adding the beans for the final 5
minutes of cooking, then set aside to cool. FINELY chop the
anchovies, then use the side of a knife blade to mash into a paste.
SCRAPE the anchovies into a screw-top jar, then add the olive oil,
vinegar, garlic, Dijon mustard, salt and pepper and shake to
combine. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes,
onion, eggs and olives on a serving platter. POUR the dressing
evenly over the salad to serve.
Variation: For a more opulent version, you can poach or grill
fresh fillets of salmon or tuna, allow to cool, and cut into cubes
to replace the canned tuna.
© MediterrAsian.com