Salad Nicoise | Oregonian Recipes

Ingredients

• 1/2 medium red onion, small dice
• Pinch of salt
• 1/2 cup red wine vinegar
• 2 tablespoons roughly chopped basil
• 2 tablespoons minced Nicoise olives
• 1 large heirloom tomato, roughly chopped
• 1-1/2 cups extra virgin olive oil
• 1 pound local, fresh Albacore tuna
• 1-1/2 cups olive oil
• 1 yellow onion, cut horizontally into thick slices
• 2-3 fennel tops
• 2 cloves garlic, whole
• 1 teaspoon chili flakes
• 2 heads Romaine, washed and chopped into wide segments
• 1/4 pound green beans, blanched, cut into smaller pieces if desired
• 1 cup fresh cranberry beans, shucked, boiled in water with olive oil and thyme until tender
• 8 small fingerling potatoes, boiled until tender, cut into small wedges
• 1 pint cherry tomatoes, cut in half
• 6 basil leaves, hand torn into small pieces
• 3 large mint leaves, hand torn into small pieces
• 2 eggs, soft boiled for about 10 minutes and peeled