Nicoise Salad with Lemon Vinaigrette - The Olive Tap Recipes

Ingredients

• 1/2 cup Olive Tap’s Sicilian Lemon White Balsamic Vinegar
• 3/4 cup Olive Tap’s 100% Extra Virgin Olive Oil
• 2T. shallot, minced
• 1 tsp. minced fresh thyme leaves
• 2 tsp. minced fresh oregano leaves
• 2 tsp. Dijon mustard
• Salt and freshly ground black pepper
• 2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
• 6 hard boiled eggs, peeled and either halved or quartered
• 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
• 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
• 3 small ripe tomatoes, cored and cut into eighths
• 1 small red onion, sliced very thin
• 8 ounces green beans, stem ends trimmed and each bean halved crosswise
• 1/4 cup niçoise or picholine olives
• 2 Tbsp capers, rinsed and/or several anchovies (optional)