Salade Niçoise (pronounced sah LAHD nee SWAHZ) is a classic dish that hails from the South of France. This delicious main dish-style salad traditionally features tuna, capers, olives, anchovies, tender potatoes, green beans and tomatoes. The vegetables are typically arranged on (rather than tossed with) crisp butter lettuce and dressed with a lemony Dijon vinaigrette. It's the perfect summertime salad as it's best enjoyed outside with a nice glass of chilled white wine.
1 T shallots, finely minced
1 T Dijon mustard
1/2 tsp salt
1/2 tsp fresh ground pepper
1 T fresh lemon juice
1 T red wine vinegar
2/3 - 3/4 C extra virgin olive oil
3/4 lb fresh green beans, blanched and still warm
1 small red onion, thinly sliced
4 ripe Roma tomatoes, sliced into wedges
4 small boiled baby new potatoes, sliced into wedges
4 T vinaigrette
1 1/2 T shallots, minced
1 head of butter lettuce, chopped into large pieces
2 3-oz cans chunk white tuna, preferably oil-packed
4 hard-boiled eggs, sliced into wedges
1 tin of flat anchovy fillets
1/3 C small black brine-cured olives
3 T capers
1/4 C fresh parsley, minced
Add all vinaigrette ingredients to a leak-proof plastic bowl with lid and shake to combine. Add more salt and pepper to taste.
In a large bowl, add green beans, onion, tomatoes, potatoes, 4 T of vinaigrette and minced shallots; toss to combine. Place lettuce in the bottom of 4 bowls and spoon salad mixture over lettuce. Place equal amounts of tuna and egg on salad and top with 1 or 2 anchovy fillets. Spoon remaining vinaigrette over each bowl; finishing with olives, capers and parsley.
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