Salad Nicoise (Recipe)

Ingredients

8 tiny new potatoes (about 3/4 pound)

2 1/2 cups green beans, cooked to crisp-tender and drained (1 pound fresh)

1 small red onion, sliced

1/2 cup Nicoise olives or ripe olives

1/4 cup snipped Italian parsley or regular parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup red wine vinegar

1 tablespoon Dijon-style mustard

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon finely snipped parsley or chives

1/2 cup olive oil

8 ripe Italian plum tomatoes, quartered

4 hard-cooked eggs, halved or sliced

1 12-or 13-ounce can water packed tuna, drained

Steps

1. Cook the potatoes in salted boiling water about 10 minutes or until just tender.  Drain.  Cut the potatoes into quarters and place in a large bowl.

2. Stir in the green beans, onion, olives, parsley, the 1/2 teaspoon salt and the 1/2 teaspoon pepper.

3. To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, the 1/4 teaspoon salt, the 1/4 teaspoon pepper and parsley or chives.  Gradually whisk in the olive oil.  Continue whisking until the mixture thickens slightly.

4. Pour about half of the vinaigrette over the vegetable mixture and toss gently.

5. Transfer the vegetable mixture to a large serving platter.  Arrange the tomatoes and eggs around the edge of the platter.  Flake the tuna and spoon it on top of the vegetable mixture.  Drizzle the entire salad with the remaining vinaigrette.  Serve immediately.

Tips:

Nicoise olives are dark brown, tiny, brine-cured and packed in olive oil.

Salad Nicoise is traditionally served at room temperature, although you can chill if you prefer.  Of course, be sure to refrigerate any leftovers.

To prepare the fresh green beans: Wash and remove the ends and strings.  Cook, covered, in a small amount of boiling water for 20 to 25 minutes.

You can substitute two 9-ounce packages of frozen cut green  beans for the fresh beans in the recipe.  Cook them according to the package directions.

Hard-cooked eggs sometimes have a harmless, but unattractive greenish ring around the yolk or are difficult to peel.  To minimize these possibilities, place the eggs in a single layer in a saucepan.  Add cold water to a level 1 inch above the eggs.  Bring to a boil over high heat.  Reduce the heat so that water is just below simmering.  Cover and cook for 15 minutes.  Drain the eggs immediately and cool them in an ice water bath.

From : America's Best-Loved Community Recipes