Salaed Nicoise

Recipe Ingredients

		Vinaigrette (french Dressing)
1/2 cup	118ml	White wine, dry - (good Chablis)
2		Garlic - minced
3 teaspoons	15ml	Shallots - minced
1		Salt
1/4 cup	59ml	White wine vinegar - good quality
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Dijon mustard
3 tablespoons	45ml	Stock or bouillon, chicken or vegetable
1 cup	237ml	Olive oil - good quality Italian
		Salad
3		Potatoes - peeled, quartered (medium)
1		Romaine or Boston lettuce - washed, torn lrg pcs
4		Tomatoes - washed, quartered (medium)
3 cups	480g / 16oz	Green beans, fresh - washed, blanched
1 cup	237ml	Canned tuna - large chunks
6		To 12 canned anchovies - filets
3		Hard-boiled eggs - peeled, quartered
1/2 cup	118ml	Black olives (Mediterranean) - pitted

Recipe Instructions

Dressing:

In a small glass bowl, add the minced garlic and the salt and work together with a pestle.

Add the wine, vinegar, mustard, lemon juice, stock and shallots and whisk well. Then slowly drizzle in all the olive oil as you continue to whisk.

Set aside in a glass jar with a lid.

Salad:

Boil or steam the potatoes. When potatoes are tender (but not too soft) remove from heat and drain. Shake up the dressing and add about one third of the vinaigrette over the potatoes. Mix carefully without breaking them up.

When the green beans have cooled, put them in a glass bowl, add a tablespoon of the shaken dressing and mix.

Add the tomatoes to another glass bowl, add a tablespoon of the shaken dressing and mix.

Do the same with the lettuce leaves and toss.

On a large platter, lay out the lettuce leaves evenly. Place the cooled potatoes in a layer in the center of the platter out to about two inches from the edge . Place the tomatoes in four equal piles at the perimeter of the platter.

Fill in between the tomatoes with the green beans.

Mix the tuna and anchovies together and place them over the potatoes. Add the hard-boiled eggs around the edge of the potatoes.

Place the olives evenly over the platter.

Pour the remaining shaken dressing over the entire salad.

Serve each person a combination of lettuce, potatoes, green beans, eggs and tomatoes.

Source:
Julia Child's Mastering the Art of French Cooking

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