salad nicoise

One of my favorites- this classic recipe not very complicated and uses fresh ingredients, so it's right up my alley. Julia Child made this recipe famous, and if you've never made it I highly encourage you to try it! It's so healthy and delicious, it's the perfect Saturday lunch or light dinner. Everything in our salad (except the tuna) we purchased at the farmers market or plucked from our garden!

My mom makes this sometimes with a raspberry vinaigrette instead of the traditional dijon and it's wonderful! My version isn't completely traditional but I think it captures the essence of this salad. Fresh elements that you can taste and nibble and mix with vinaigrette, all while relaxing with a glass of wine! Perfect for me!

Ingredients:

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley

Instructions:

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Yield: Serves 6