Salade Niçoise

Ingredients

• 1 can (5 oz) canned tuna
• 8 ounces green beans
• 4 pieces small potatoes
• 4 pieces large eggs
• 1 cup black olives
• 2 pieces ripe tomatoes
• 1 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh basil
• 2 tablespoons capers

Instructions

1. 1

   Begin by boiling a pot of salted water. Once boiling, add the small potatoes and cook for about 15-20 minutes, or until tender. Drain and let cool.

2. 2

   In the same pot of boiling water, add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

3. 3

   While the potatoes and green beans are cooling, place the eggs in a small saucepan and cover with water. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove from heat, drain, and place in cold water to cool. Once cooled, peel and cut into halves.

4. 4

   Cut the cooled potatoes into quarters and the tomatoes into wedges. Set aside.

5. 5

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the vinaigrette.

6. 6

   In a large serving platter, arrange the quartered potatoes, blanched green beans, halved eggs, tuna (drained and flaked), tomato wedges, black olives, and capers.

7. 7

   Drizzle the vinaigrette over the salad and garnish with freshly chopped basil. Serve immediately, or chill in the refrigerator for 30 minutes before serving for enhanced flavors.