Italian Inn Classic Salad Nicoise

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup wine vinegar
• 1 teaspoon dijon mustard
• 2 garlic cloves, finely minced
• 3/4 cup extra virgin olive oil
• salt & freshly ground black pepper
• 3 tablespoons minced fresh herbs, your choice
• 4 -6 medium new potatoes (skins left on)
• 3/4 lb green beans (fresh, ends trimmed)
• 1 head boston lettuce
• 2 (6 1/2 ounce) cans albacore tuna
• 4 ripe tomatoes
• 3 hard-boiled eggs, quartered
• 6 -8 scallions, rinsed and trimmed
• 1/2 cup small cured black olives
• 6 -10 anchovy fillets, drained
• 12 fresh basil leaves

Recipe

• 1 in a bowl, whisk vinegar, mustard, and garlic until well blended, add olive oil salt and pepper to taste, add minced herbs and whisk until dressing has emulsified.
• 2 peel potatoes, cut into quarters, boil in salted water about 15 minutes or until just tender. drain potatoes, transfer.
• 3 to a bowl and toss with about a quarter of the dressing.
• 4 drop the beans into boiling water.
• 5 for 5 minutes, drain, transfer to a bowl and toss with about 2 t of the dressing. separate,rinse and dry the lettuce leaves, place in a bowl and toss lightly with 2 t of the dressing.
• 6 line the edges of a large oval platter with the lettuce leaves and arrange two mounds of.
• 7 tuna in the center. arrange mounds of potatoes and beans around the tuna, then begin to arrange the tomatoes, eggs, scallions, and olives in an attractive colorful pattern around the.
• 8 platter. lay the anchovies over the top, sprinkle on the basil leaves, and pour the remaining dressing over all the ingredients. serves 6.