SALADE NICOISE

Salade Nicoise image

Provided by Fran Schumer

Categories weekday, salads and dressings

Time 30m

Yield six to eight servings

Number Of Ingredients 14

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Ingredients

8 new potatoes, scrubbed
1/2 tablespoon dijon mustard
2 1/2 tablespoons wine vinegar
Minced parsley or snipped chives to taste
1/3 cup olive oil
2 pounds lightly cooked green beans
10 Italian plum or 6 Jersey tomatoes, very ripe
1 small purple onion, peeled and sliced
1/2 cup nicoise or any oil-cured olives (do not use canned)
1/4 cup chopped Italian parsley
Freshly ground pepper to taste
6 hard-cooked eggs, shelled and quartered
12 ounces oil-packed white tuna, drained
2 ounces anchovy fillets

Steps:

Boil the potatoes about nine minutes. When cool, quarter; transfer to large bowl.
Make vinaigrette by mixing the mustard, the wine vinegar, and the chives or parsley; then slowly drizzle in the olive oil, constantly whisking. Set aside.
Add the green beans, tomatoes, onion, olives, Italian parsley and pepper to the potatoes. Pour half the vinaigrette over the vegetables, and toss gently.
Just before serving, transfer the salad to a large serving platter. Arrange the egg quarters around the platter. Flake the tuna over the salad, and arrange the anchovy fillets over the tuna. Drizzle with remaining vinaigrette.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 7 grams, TransFat 0 grams