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Salad Nicoise

NOTE:  You can use prepared vinaigrette – just add more salt and lemon juice.

Vinaigrette:
½      cup juice from 2 or 3 lemons
¾      cup olive oil

1. Tbs minced shallot
2. Tbs minced fresh thyme leaves
3. Tbs minced fresh basil leaves

2        tsps minced fresh oregano leaves

1. tsp Dijon mustard

salt and ground pepper

NOTE:  Prepare all these “add-ins” early in the day, then bring out to room temp prior to putting the salad together.  Otherwise – it is too much trouble to put it all together at the last minute and makes a huge mess.

 

Salad

4        large eggs
1 ½   lbs new potatoes, scrubbed and quartered

1. Tbs dry vermouth
2. cups of mixed lettuce

2        (6-0z cans tuna packed in olive oil)

1. tomatoes, cut into eighths
2. small red onion, sliced very thin
3. oz. Green beans, stem ends trimmed and cut in half

½      cup Nicoise olives

• For the vinaigrette:  Whisk lemon juice, oil, shallot, thyme, basil, oregano and mustard in medium bowl; season to taste with salt and pepper and set aside (put a little sugar in it)
• For the salad:  Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat.  Remove pan from heat; cover and let stand 10 minutes.  Meanwhile, fill med bowl with 1 quart water and 1 tray ice cubes.  With slotted spoon, transfer eggs to ice water; let stand 5 min.  Peel eggs and quarter lengthwise; set aside.
• Meanwhile, bring potatoes and 4 quarts cold water to boil in large pot over high heat.  Add 1 T salt and cook until potatoes are tender when poked with a paring knife, 5-8 min.  With slotted spoon, gently transfer potatoes to med bowl (do not discard boiling water).  Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 min.  Toss in ¼ c vinaigrette; set aside.
• Place tuna in now-empty bowl and break up with fork.  Add ½ c vinaigrette and stir to combine;
• Toss tomatoes, red onion, 3 T vinaigrette, and salt and pepper to taste in  bowl; set aside
• Return water to boil; add 1 T salt and green beans.  Cook until tender, but crisp, 3-5 minutes.  Drain, transfer to ice water and let stand until just cool, about 30 seconds;  dry beans  and toss in now-empty bowl with 3 T vinaigrette and salt and pepper.          
• While potatoes cook, toss lettuce with 1/3 c vinaigrette in large bowl until coated.  Divide and place in serving bowls.
• Toss lettuce with vinaigrette and arrange all the stuff on top….