Salade Niçoise

Ingredients

• 2 cans (5 oz each) canned tuna in olive oil
• 3 eggs
• 8 oz baby potatoes
• 6 oz green beans
• 1 cup cherry tomatoes
• 1/3 cup Niçoise or Kalamata olives
• 4 cups romaine or butter lettuce
• 2 anchovy fillets(optional)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 small shallot, minced
• to taste salt and black pepper

Instructions

1. 1

   Place eggs in a small saucepan, cover with water, and bring to a boil. Boil 9 minutes, then transfer to ice water, peel, and halve.

2. 2

   Meanwhile, boil the potatoes in salted water for 12-15 minutes until tender; drain and halve. In the last 3 minutes, add green beans to blanch, then drain and rinse under cold water.

3. 3

   Whisk together Dijon mustard, red wine vinegar, minced shallot, olive oil, salt, and pepper to make the vinaigrette.

4. 4

   Arrange lettuce on two plates, then top with potatoes, green beans, tomatoes, olives, tuna (flaked), egg halves, and anchovies if using.

5. 5

   Drizzle with vinaigrette, season with pepper, and serve immediately.