Salade Nicoise with Lemon-Olive Vinaigrette

Name: Salade Nicoise with Lemon-Olive Vinaigrette
Ingredients: 1 teaspoon Dijon mustard; 1/2 lemon, juiced; 1/2 teaspoon vinegar (recommended: white wine vinegar); 1/4 cup olive oil; 1 tablespoon chopped fresh thyme; 1/2 cup briny olives from salad bar, chopped (recommended: nicoise); Kosher salt; freshly ground black pepper; 1 head romaine lettuce, cut into bite-size pieces; 4 eggs, hard-boiled; 2 (5-ounce) cans good quality light tuna in oil, drained; 2 green onions, chopped; 1 tomato, seeded and chopped; 1/2 pound green beans, blanched; 2 large red potatoes, cubed and boiled

melissadarabian.net

Keywords

appetizer
entrée
canned seafood
eggs
lemon
lettuce
olives
easy

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