Ingredients
Vinaigrette:
1 tablespoon Dijon mustard
¼ cup red wine vinegar
1 teaspoon sugar, more to taste
½ teaspoon Kosher salt, more to taste
½ teaspoon ground pepper, more to taste
½ cup olive oil
Salad:
8 small new potatoes, well scrubbed, boiled and quartered
2 pounds green beans, ends snipped, steamed
10 ripe, juicy plum tomatoes, cubed
½ small red onion, thinly sliced (optional)
½ cup Niçoise olives
¼ cup chopped flat-leaf parsley
Freshly ground black pepper to taste
6 hard-boiled eggs, peeled and quartered
12 ounces white meat tuna packed in water
Tin of anchovies (optional)
Preparation
In a small bowl, add mustard. Whisk in vinegar, sugar, salt, and pepper.
Continue to whisk while drizzling in olive oil until mixture thickens. Adjust seasoning to taste with sugar, salt and pepper.
In a large bowl, add potatoes, green beans, tomatoes, onion, olives, parsley and pepper. Pour ½ cup of dressing over vegetables and toss gently.
Transfer mixture to large serving platter. Arrange egg quarters around the periphery of the platter. Flake tuna over salad. Place anchovies on top of salad. Drizzle with additional dressing. Serve at room temperature.
Yield: 4
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