Niçoise Salad

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

There are few better uses for leftover cooked tuna than this classic salad, always a crowd-pleaser. Create individual servings or prepare one impressive large platter or bowl.

Ingredients

	12	oz. unpeeled small potatoes (about 4)
	12	oz. green beans, trimmed leaves from 1 head romaine lettuce
	2	hard-cooked eggs, shelled, each cut into 8 slices or wedges
	3	medium tomatoes (about 1 pound), each cut into 8 wedges
	8	cured black or green olives, pitted and sliced
	2	Pepper-Crusted Tuna Steaks, cut into ¼-inch slices (about 2½ cups)
	½	cup minced fresh parsley

Dressing

	½	cup extra-virgin olive oil
	3	Tbsp. fresh lemon juice
	1	tsp. anchovy paste
	2	tsp. Dijon-style mustard
	½	tsp. salt
	~	Freshly ground pepper to taste

Steps

1. Boil or steam the potatoes until they are barely tender when pierced with a knife, about 20 to 25 minutes. Drain, let cool, and cut each into 8 wedges. Trim the beans and boil or steam them until they are just tender, about 5 to 7 minutes. Drain, put them in ice water for 5 minutes, drain again, and dry on paper towels.
2. Arrange the salad any way you like on individual plates or on one large platter or bowl. You can arrange piles or rows of each ingredient side by side on top of a bed of torn or cut romaine, or toss all the ingredients except the lettuce together and arrange them on the romaine leaves. Or, tear the romaine into pieces and toss them with the salad.

To Make The Dressing

1. Whisk together all the dressing ingredients. Pour over a composed salad or toss with a tossed salad.

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