Salade Niçoise often includes anchovies and tiny Niçoise olives as well – with the pits. It’s always served with a fresh baguette.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
6oz (180gr) green beans, cut in half
2 medium potatoes, about 10oz (300gr), cut into bite-size pieces
1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
9oz (270gr) good canned tuna, drained
2 eggs, hard boiled, quartered lengthwise
Lettuce for 2 main meal salads
4 tbs salad olive oil
3 tbs tarragon white wine vinegar
2 tsp Dijon-style mustard
1 tbs snipped fresh tarragon
1 tbs snipped fresh chives
Put potatoes in a steamer basket in large pan with an inch of water in the bottom.
Cover the pan and put on medium-high heat.
When beans are ready put on top of potatoes.
Turn heat to medium and steam 10 – 15 minutes or until just barely done. Test after 10 minutes.
Remove from heat and let cool a bit.
Whisk vinegar and mustard.
Slowly whisk in oil and whisk until it emulsifies.
Add tarragon and chives to vinaigrette, whisking to combine.
Put lettuce into a large, flattish salad bowl and toss with half of the vinaigrette.
Arrange the beans, potatoes, tomatoes, tuna and egg on lettuce, either in rows or in pie-shape sections.
Drizzle with a little vinaigrette.
Serve with remaining vinaigrette on the side.
Cut the potatoes and start to steam giving them a bit of a head start. Then do the beans and put on top. After 10 minutes taste to check if they are done. If not, check again every 2 minutes until done. You can substitute 1 tsp dried herbs for the fresh.