Classic Salad Nicoise

Submitted by: Peter	Country: Canada
Category: Home/Salads
Quantity: 6 servings	Preparation time: 0:30 hr. Cooking time: 0:20 hr.

Ingredients

Vinaigrette
1/4 cup	tarragon or white wine vinegar	60 mL
1/4 cup	balsamic vinegar	60 mL
1/2 cup	extra-virgin olive oil	125 mL
1 tsp	dried thyme	5 mL
1/2 bunch	fresh parsley, chopped	1/2 bunch
	salt & freshly ground black pepper
Salad
12	new red potatoes	12
1 lb	fresh thin green beans	450 g
1 1/2 lb	canned tuna, well drained	680 g
6	whole eggs, cooked, peeled, and quartered lengthwise	6
6	whole ripe tomatoes, cored and cut into eighths	6
1/2 cup	pitted whole black olives	125 mL
10	anchovy fillets, rinsed and patted dry	10

Directions

To make the dressing, shake all ingredients in a jar with a thight-fitting lid until well mixed. Set aside.

In a large pot of boiling water, cook he potatoes until tender, 15 to 20 minutes. Drain well, let cool for 5 to 10 minutes, and cut each in half.

Trim the beans. Steam them until they're tender and crisp.

Flake the tuna into a bowl. Try to leave it as chunky as possible. Add half of the dressing to the tuna and toss lightly. Scoop the tuna mixture into the center of a large serving platter.

On the outside edge of the platter, alternate the egg quarters, potatoes, and tomato pieces.

In the area of the platter between the egg border and the tuna mound, scatter the green beans and olives.

Scatter the anchovy fillets randomly over the vegetables.

Drizzle the remaining vinaigrette over all. Serve immediately.

Chef's Note

If serving later, wait to drizzle the final dressing until ready to serve.