Nicoise Salad

Ingredients for salad (adjust amount for how many salad portions you are making):

• Romaine lettuce; chopped

• Green beans; boiled and blanched

• Dressed potatoes; boiled, halved and dressed

• Kalamata olives; halved

• Boiled eggs; halved

• Tomatoes; cut into chunks

• 1 can or jar of tuna (preferably a nice quality- see below for what I used)

Ingredients for dressed potatoes:

• 1 lb of small potatoes (of your choice)

• 1 tbsp of olive oil

• 1/2 tsp of kosher salt

• 1-2 tbsp of chopped dill

Ingredients for Nicoise salad dressing:

• 3/4 cup of olive oil

• 1/4 cup of red wine vinegar

• 2 tsp of Dijon mustard

• 1 shallot; finely minced

• 1 clove of garlic; minced

• 1 tbsp of fresh or dried thyme

• 1/2 tsp of kosher salt

• 1/2 tsp of pepper

• 1/4 cup of parsley; finely chopped

In a jar or a small bowl, mix together the ingredients for the dressing and set aside. You want the dressing to be fully emulsified.

To prepare the potatoes, place the whole potatoes in a pot and cover with water. Bring it to a boil and boil until tender, for about 15-20 minutes. Drain the potatoes and let them cool. Cut them in half, when cool, and toss them with the dill, salt and olive oil. Set aside.

Steam the green beans by dropping them into boiling water for about 3 minutes and then pull them from the boiling water and place in a bowl with cold water and ice. Let them cool and then pull the beans out and dry them off. Set aside.

Toss the romaine lettuce with a bit of the dressing and place on the plate. Add all your veggies, your eggs and your tuna, flaking it slightly.

Drizzle some extra dressing over the veggies and serve immediately.