Salad Nicoise Recipe - Chef Craig Flinn

Ingredients

• 6 large eggs, hardboiled (9 minutes), peeled, chilled and sliced in half
• 1 lb (450 g) greenhouse or garden lettuce (such as Boston bibb or mesclun mix)
• 8 fingerling potatoes, cooked and sliced lengthwise
• 1⁄2 English cucumber
• 1 small red onion, thinly sliced
• 8 oz (225 g) green beans, blanched in boiling water and chilled
• 2 tomatoes, sliced
• 1 pint (475 mL) cherry tomatoes, mixed colours
• 2 stalks celery, peeled and sliced on the bias
• 1 cup (250 mL) canned or preserved artichokes, sliced
• 3⁄4 cup (185 mL) Niçoise olives
• 2 x 6-oz (170-g) cans tuna in water
• 1⁄2 cup (125 mL) fresh basil leaves
• 3⁄4 cup (180 mL) Vinaigrette (recipe follows)
• 3 anchovy fillets
• 1 shallot, very finely minced
• 1 clove garlic, minced to a fine pulp
• 2 tsp (10 mL) Dijon mustard
• juice and zest of 1 lemon
• 1 tbsp (15 mL) white wine vinegar
• 1⁄2 tsp (3 mL) salt
• 1⁄2 tsp (3 mL) freshly ground black pepper
• 1⁄2 cup (125 mL) extra-virgin olive oil