Nicoise Salad

Ingredients

Mixed salad greens

4 cups

Canned tuna

1 can (5 oz), drained and flaked

Hard-boiled eggs

2, peeled and sliced

Cherry tomatoes

1 cup, halved

Green beans

1 cup, trimmed and blanched

Red onion

1/4, thinly sliced

Kalamata olives

1/3 cup, pitted

Anchovy fillets

2-3 (optional)

Fresh basil

1/4 cup, torn

Extra virgin olive oil

3 tablespoons

Red wine vinegar

1 tablespoon

Dijon mustard

1 teaspoon

Salt and pepper

to taste

Instructions

1. Begin by blanching the green beans: bring a pot of salted water to a boil, add the beans, and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.
2. In a large salad bowl, arrange the mixed salad greens as the base.
3. Top the greens with the flaked canned tuna, sliced hard-boiled eggs, halved cherry tomatoes, blanched green beans, red onion slices, Kalamata olives, and anchovy fillets if using.
4. In a small bowl, whisk together the Dijon mustard, red wine vinegar, extra virgin olive oil, salt, and pepper to create a zesty dressing.
5. Drizzle the dressing over the salad just before serving.
6. Garnish with torn fresh basil leaves for an aromatic finish.
7. Toss the salad gently to combine all the ingredients without breaking the eggs or tuna too much.
8. Serve immediately for the best flavor and freshness.