Salade niçoise

Salade niçoise

  1. Cook small potatoes, chop into quarters, and combine with a bit of vermouth.
  2. In the potato water, cook some green or wax beans for a minute. Immediately drain and rinse in cold water.
  3. Hardboil a few eggs and chop.
  4. Make a dressing of olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, pepper, minced shallot or garlic, and fresh chopped herbs (basil, oregano, marjoram, whatever you have around),
  5. Combine chopped cherry tomatoes and half a red onion.
  6. Over a bed of Boston lettuce (or arugula, beet greens, etc…), add cooled potatoes, beans, tomato and red onion mixture, tuna, chopped hard-boiled eggs, olives and capers. 

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