April 6, 2010
My salad niçoise wasn't exactly traditional (what exactly is traditional is arguable anyway) but I can assure you that it didn't fall short. I love love love haricot verts but don't buy them that often since they're more expensive than regular green beans. I splurged for this occasion though and I advise you to do the same. The dressing is also wonderful and very classic. I made some slight alterations in order to use less oil and it still tasted great (I am a vinegar lover though...)
No exact measurements here because I didn't use them and you don't really need them. Since I had such a bad experience with the tuna burger, I added avocado instead on the two days I had the salad as leftovers- I thought it made a great addition.
haricot verts (french green beans), steamed, cooled and halved
niçoise olives, sliced
artichoke hearts, chopped
hard-boiled egg, peeled and sliced
some sort of tuna
Arrange all ingredients neatly over a bed of lettuce.
1 tablespoon dijon mustard [I used Grey Poupon 'Country Dijon']
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon finely minced shallot
a sprinkle of salt, pepper, dried oregano, basil, and thyme to taste
Pour all ingredients into a small clean jar and shake vigorously until the mixture is uniform.