SIMPLE NIÇOISE SALAD
MAKES 6 SERVINGS
An arranged salad is so simple and yet returns an amazing eye appeal. The combination of ingredients plus a drizzle of savory dressing and you’ll appeal to all the senses.

Dressing:
3 Tbsp. (45 mL) red wine vinegar
2 tsp. (10 mL) Dijon mustard
½ tsp. (2 mL) anchovy paste
½ tsp. (2 mL) dried thyme leaves
¼ tsp. (1 mL) each salt and pepper
1/3 c. (75 mL) extra virgin olive oil

Salad:
1½ lbs. (750g) red or white nugget potatoes
½ lb. (250g) wax or green beans, or a combination, trimmed
Curly leaf lettuce, washed and drained
10 oz. (284 mL) can Money’s Mushrooms, Whole, drained
½ small red onion, thinly sliced
2 c. (500 mL) red or yellow cherry tomatoes, or a combination of both, halved
2 hard-cooked eggs, peeled and quartered
170g can solid white tuna, drained
1 c. (250 mL) Niçoise olives*
Minced fresh parsley

To make dressing, combine red wine vinegar, Dijon, anchovy paste, and seasonings in a bowl. Whisk until blended. Then whisk in oil in a slow steady stream until it is emulsified. Set aside.  Thickly slice unpeeled potatoes and place in a large saucepan. Add cold water to cover and bring to a boil. Cover, reduce heat and simmer for 10 to 12 minutes or until potato slices are still firm but cooked through. Remove with a slotted spoon to a bowl. Cool slightly. In same pan of boiling water, cook beans for 5 to 7 minutes or until tender-crisp. Drain and cool in cold water to stop the cooking. Drain well and blot dry with paper toweling. Line the edge of a large serving platter with curly leaf lettuce. Attractively arrange sliced potatoes, green beans, and mushrooms on top. Separate onion into rings and arrange on top along with tomatoes and wedges of egg. Break tuna into chunks and add to top of salad along with olives. Drizzle salad with dressing and sprinkle with minced parsley. Serve with crusty bread on the side.

*If Niçoise olives are difficult to find you can substitute with pimento stuffed olives, if you wish.