Salade Nicoise
For the potatoes:
1 lb (450 g) boiling potatoes, cut 1/4 in (5mm) thick
2 Tbs thinly sliced scallions, including some green tops
4 Tbs finely chopped fresh parsley
For the vinaigrette:
1/4 cup lemon juice (or wine vinegar)
1/2 tsp dry mustard
1 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For the salad:
1 large head Boston or romaine lettuce, separated, washed, and dried
4 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and quartered
1 7 oz (197 g) can of tuna fish (preferably packed in olive oil) drained
1/2 cup black olives (brine cured or oil cured)
12 anchovy fillets, soaked in cold water for 10 minutes, drained and dried
2 cups string beans, cooked and chilled
3 Tbs finely chopped fresh parsley.
Boil the potato slices for 10 minutes, or until tender but firm. Drain and
set aside. Make the vinaigrette by whisking together the lemon juice, salt,
pepper, and dry mustard. Add the olive oil in a thin stream, whisking
constantly. Add about 1/3 of the vinaigrette, the scallions, and the
parsley to the potatoes, tossing to coat them completely, and chill in the
refrigerator for at least half an hour. Combine another 1/3 of the
vinaigrette with the tuna, tossing gently so as to leave rather large
chunks of meat. Line a large salad bowl with the lettuce leaves and place
the potatoes on the bottom of the bowl. Arrange the tomato wedges, egg
quarters, tuna chunks, olives, anchovies, and green beans in an attractive
pattern. Or you may make individual arrangement on dinner plates. The dish
may be prepared several hours in advance up to this point and refrigerated.
Spoon the remaining vinaigrette over the salad just before serving and
sprinkle the parsley on top. Serve with warm French bread. Serves 4 to 6.