Salade Nicoise Traditionnelle Recipe

Salade niçoise traditionnelle is a big favorite in the South of France. And it is a subject of controversy as to what really composes a “true” salad from Nice. It is said that tomatoes, anchovies, hard boiled eggs, olives and basil are essential. Later, Escoffier added tuna fish in oil. And really, one can add green beans, artichoke hearts, green peppers, small boiled potatoes, etc. Here I present my own version of this French tuna salad . . . a super dish for a mild evening. Salade niçoise traditionnelle (French Tuna Salad)   For 4 persons Cooking and preparation time:  30 minutes 1 cup green beans (cooked) 4 tomatoes (peeled and quartered) 1 can tuna (in oil or water, drained) 2 hard boiled eggs, sliced 8 anchovy filets 1  onion, sliced 12 black olives (pitted) 2 garlic cloves, crushed ½ cucumber, sliced 1 tbsp chopped fresh basil one whole head of lettuce (romaine or your choice) Vinaigrette 1 tbsp Dijon mustard plus ¼ cup + 1 tbsp vegetable oil 1 tbsp red wine vinegar 1 tbsp olive oil salt and pepper, to taste In a large bowl, blend mustard and oil with a wooden spoon. Add the vinegar and mix well. Add the olive oil and mix. Season with salt and pepper. Set aside. In a large bowl add all the ingredients for the salad and mix well with the vinaigrette. Serve with crusty French bread.