“No Holds Barred” Salade Niçoise

Name: “No Holds Barred” Salade Niçoise
Ingredients: Garlic clove (omit if you want to as you’re steppin’ out tonight); ¼ teaspoon sea salt; 1 tablespoon red wine vinegar; ½ tablespoon freshly squeezed lemon juice; ½ teaspoon dry mustard or 1 teaspoon Dijon mustard; Freshly ground black pepper; ½ cup extra virgin olive oil; Dry basil or fresh basil, finely sliced to tasted; 1 large head Boston-lettuce leaves, washed and dried; 1 pound green beans, blanched and chilled; 3 or 4 "boiling" potatoes, peeled, sliced, and cooked; 1-1/2 tablespoons minced shallots (your call as you’re going out); Sea salt; freshly ground pepper; 3 tablespoons white wine; 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved); Two 3-ounce cans chunk tuna, preferably oil-packed; 6 hard-boiled eggs, peeled and halved; 1 freshly opened can of flat anchovy fillets (your call); 1/3 cup small black Niçoise-type olives; 2 to 3 tablespoons capers; 3 tablespoons minced fresh parsley

gourmetsafari.com

Of all salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce; its carefully cooked, beautiful green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes,...

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