“No Holds Barred” Salade Niçoise
Of all salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce; its carefully cooked, beautiful green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tuna and freshly opened anchovies.Kitchen Confidence Rating Scale: Budget Rating Scale:
- Servings: 1
Source: gourmetsafari.com
Ingredients
- Garlic clove
- teaspoon sea salt
- tablespoon red wine vinegar
- tablespoon freshly squeezed lemon juice
- teaspoon dry mustard or 1 teaspoon Dijon mustard
- Freshly ground black pepper
- extra virgin olive oil
- Dry basil or fresh basil, finely sliced to tasted
- large head Boston-lettuce leaves, washed and dried
- pound green beans, blanched and chilled
- or 4 "boiling" potatoes, peeled, sliced, and cooked
- tablespoons minced shallots
- Sea salt and freshly ground pepper
- tablespoons white wine
- or 4 ripe red tomatoes, cut into wedges
- Two 3-ounce cans chunk tuna, preferably oil-packed
- hard-boiled eggs, peeled and halved
- freshly opened can of flat anchovy fillets
- small black Niçoise-type olives
- to 3 tablespoons capers
- tablespoons minced fresh parsley