NICOISE SALAD

Our version of this traditional French salad is hearty, yet refreshing,
and perfect for any season

INGREDIENTS

Dressing

1/3 cup lemon juice

3/4 cup extra virgin olive oil

3 tbsp shallots, finely chopped

2 tbsp basil, finely chopped

1 tbsp thyme, finely chopped

1 tbsp dijon mustard

salt & pepper to taste

Salad

2 cans albacore tuna, drained

6 hard boiled eggs, peeled and quartered

1 pound small red young potatoes or fingerling potatoes

3 tomatoes, cored and cut into wedges

8 oz. green beans, trimmed

1 cup kalamata olives, pitted

a few sprigs of fresh Italian parsley

1.

In salad dressing jar, combine oil, lemon juice, shallots, herbs and mustard.

2.

Add salt & pepper to taste.

3.

Bring large pot of salted water to boil.

4.

Add potatoes and cook for 10-12 minutes or until soft and drain.

5.

Cut potatoes into halves or quarters, depending of size of potatoes.

6.

Mix potatoes with 1/4 of dressing.

7.

While potatoes are cooking, bring pot of salted water to boil and cook green beans for 3-5 minutes.

8.

Drain and rinse in cold water to stop from cooking more.

9.

Arrange potatoes, tomatoes, hard boiled eggs, olives, green beans and tuna in salad bowl.

You may arrange in rows if desired or less formally.

10.

Drizzle remainder of dressing over salad and gently mix.

11.

Add a few sprigs of fresh parsley and serve.