Salad Nicoise

Adapted from Julia’s Kitchen Wisdom, by Julia Child

Salad Nicoise was made famous in America by French Chef Julia Child
Serves 6

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed with ice water
1/2 -2/3 cup of vinaigrette
Salt and pepper to taste
3-4 ripe tomatoes, cut into wedges
3-4 potatoes, peeled, sliced and cooked
2 3oz cans of albacore, preferably packed in oil
6 hard-boiled eggs, peeled and halved
1 can, freshly opened anchovy fillets
1/3 cup of black (Nicoise) olives
3 tablespoons, minced fresh parsley

Basic Vinaigrette Dressing
1/2 Tbsp minced shallots or scallions
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp fresh lemon juice
1/2 Tbsp wine vinegar
1/3-1/2 cup of excellent olive oil or other fresh oil
Freshly ground pepper

Vinaigrette Instructions:
Shake all the ingredients together in a screw-top jar. Taste, correct seasoning with salt, pepper, and/or drops of lemon juice.

Salade Instructions:
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with 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. Arrange halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over salad; scatter olives and parsley, serve.

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