Nicoise Salad

Recipe Description

Recipe Ingredients

Dressing:
2 teaspoons Dijon mustard
2 tablespoons wine vinegar
1 ½ teaspoons salt
1 or 2 cloves garlic, finely minced
6 tablespoons vegetable oil
6 tablespoons olive oil
Combine and beat with a fork and set aside.
Salad:
1 tablespoon chopped fresh thyme or ½ teaspoon dried
2 pounds green beans (cooked crisp 1 ½ inches long)
2 green peppers (thinly sliced rounds)
4 ribs celery cut crosswise in thin slices
1 pint cherry tomatoes skinned or 1 can sliced baby tomatoes
6 hard cooked eggs (quartered)
5 medium red skinned potatoes (cooked, peeled and cubed)
3 (7 oz.) cans tuna fish drained
1 (2 oz) can flat anchovies (optional)
10 stuffed olives
10 black olives
2 small red onions thinly sliced in rings
2 tablespoons chopped fresh basil (or 1 teaspoon dried)
1/3 cup finely chopped parsley
¼ cup finely chopped green onions
 

Instructions

Use a LARGE salad bowl. Make a pattern of the green beans, peppers, celery, tomatoes and potatoes. Flake the tuna fish and add to bowl. Arrange the anchovies on top, scatter the olives, onion slices and green pepper. Sprinkle with basil, parsley and green onions. Garnish with the eggs. Toss at table with the dressing.