Salade Nicoise

A composed Provencal platter of tuna, green beans, potatoes, eggs, tomatoes, and olives dressed in a sharp vinaigrette.

Ingredients

• 1 lb small boiling potatoes, cooked and sliced
• 1/2 lb green beans, trimmed and blanched
• 4 ripe tomatoes, quartered
• 4 hard-boiled eggs, halved
• 2 cans (5 oz each) good tuna in oil, drained
• 1/2 cup Nicoise or black olives
• 8 anchovy fillets (optional)
• 1 head Boston lettuce
• For the vinaigrette: 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced shallot, salt, pepper, herbs

Directions

1. Whisk together all the vinaigrette ingredients until emulsified.
2. While still warm, toss the sliced potatoes and the green beans each with a few spoonfuls of the vinaigrette and let them absorb the dressing.

Line a large platter with the lettuce leaves.

1. Mound the tuna in the center and arrange the potatoes, green beans, tomatoes, and eggs in separate groups around it.

Scatter the olives and anchovies over the top.

1. Spoon the remaining vinaigrette over everything just before serving and present without tossing.

Notes

Adapted from Julia Child, who considered a proper salade nicoise a meal in itself.