Salade Nicoise Recipe

Salade Niçoise

This is a classic Provencale recipe.  It makes a wonderful Summer supper.  It is cool and light
and satisfyingly filling all at the same time.  It's good with bread and butter and a dry white
wine.  This recipe will make two generous servings.
These directions are long and perhaps tedious.  They tell how to make Salad Niçoise exactly
as I like it.  You should simplify them just as you wish and have the salad as you like it.

Ingredients:
One cup (250ml)(150g) of green beans
One cup (250ml)(150g) of sliced potatoes
One or two tomatoes, cut into bite size pieces
Twelve Kalamata olives, pitted and halved
A six ounce (150g) can of tuna packed in olive oil
Two hard boiled eggs

For the main dressing:
One ounce (30ml) red wine vinegar
One half ounce (15ml) extra virgin olive oil
This isn't much oil but you are going to add all the oil in the tuna later.
Two large garlic cloves, pressed
One quarter teaspoon (1.25ml) dried thyme leaves

For the bed of lettuce:
Eight to ten Romaine or Red leaf lettuce leaves
and this to dress it.

Method:
Prepare the green beans as shown here.   While the water for the green beans is heating get
the potatoes ready to cook.  If you are using red or white rose potatoes there is no need to
peel them, just scrub them well, cut them into attractive bite sized pieces and put them into
a one quart saucepan.  If you are using russet potatoes they should be peeled and rinsed before
slicing.  When the beans are cooked you can ladle some of that boiling water into the potato pan
and start timing them as you refresh and drain the green beans.  For a more relaxed pace just
finish the beans and boil water afresh, adding the potatoes when the water is at the boil.  The
potatoes need to cook for only four or five minutes.  They should be firm, like al denté pasta.
Try a bite frequently when the potatoes are close to done.   When they are done pour them into
a colander then spread them out on a cutting mat or similar surface so they will cool quickly
without becoming overcooked.
In a two quart food storage container make the main dressing with the ingredients listed above,
mix well and add the green beans.  Let this stand for ten minutes or so, giving the beans time to
soak up some of the dressing.   Now add the potatoes which will soak up the remaining dressing
quickly.  At this point you can put the dish, covered, in the refrigerator and do other things for
several hours if you wish.
To continue, add the tomatoes and olives and mix all gently.  Prepare the dressing for the lettuce bed.
Tear the lettuce leaves into suitable pieces, wash and drain well (I like to use a salad spinner for
this) and dress the lettuce in its own bowl.   Open the can of tuna and drizzle the oil in the can onto
the tomatoes/green beans/potatoes and mix again gently.  Quarter the eggs.  Now, at last, serve the
dressed lettuce onto plates, top with the tomatoes/green beans/potatoes, arrange the egg quarters
nicely and top with the tuna.   You are now ready to dine.