A perfect lunchtime salad. Niçoise means “as prepared nice” – in other words, a salad that includes ingredients found on the French Riviera.
FOR THE DRESSING
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
FOR THE SALAD
2 6-ounce cans white albacore tuna packed in water, drained and flaked with a fork
1 red, orange, or yellow bell pepper, diced
2 to 3 anchovy fillets, minced
12 to 14 black French Niçoise or black Greek olives, coarsely chopped
1 cup grape tomatoes
1 cup green beans, halved
4 to 6 new potatoes, cooked, cooled, and cut into quarters or eighths
2 scallions, chopped
4 cups mesclun greens
2 to 3 hard-cooked eggs, sliced, for garnish (optional)
1. To make the dressing: Place all the ingredients in a small bowl and whisk until completely combined. Set aside.
2. To make the salad: Place all the ingredients except the mesclun and eggs in a large bowl and very gently mix to combine. Or arrange them decoratively and do not combine the ingredients. Divide the mesclun among four plates. Pour the dressing over the salad and if serving the mixed version, gently toss.
3. Divide the salad among the four plates and serve immediately, garnished with the eggs, if desired.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)