Salade Niçoise recipe | PCC Community Markets

Ingredients

• 2 tablespoons salt
• 12 to 16 small red potatoes, halved
• Extra virgin olive oil (for drizzling)
• 1/4 pound small green beans, ends trimmed
• 1/2 cup Niçoise olives (or other ripe black olives)
• 1 tablespoon fresh thyme
• 2 tablespoons capers
• 1 teaspoon fresh lemon juice
• 1 head butter leaf lettuce, leaves separated and washed
• Vinaigrette Dressing (recipe follows)
• 8 ounces quality canned tuna, drained, or 10 to 12 ounces fresh tuna steak
• 2 small tomatoes, quartered
• 4 hard-cooked eggs, peeled and quartered
• Thinly sliced fennel
• Thinly sliced red bell pepper
• Thinly sliced red onion
• Anchovy fillets
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon horseradish
• 1 teaspoon sugar
• 1 tablespoon chopped fresh herbs (any combination you love)
• 1/4 cup white or sherry wine vinegar
• 1/2 cup extra virgin olive oil