It’s summer, and some days are too hot to turn on the oven, or even the stove. It’s time to make salads. However, don’t settle for a basic garden salad; try something a little fancier. This is an easy Niçoise salad adapted from Bitman’s How to Cook Everything: Simple Recipes for Great Food. It is filled with protein, making it very satisfying. This particular version serves four, but feel free to adjust the measurements to serve a different number or add and substitute ingredients based on what you have on hand.
- 4 cups torn lettuce or other salad greens
- 2 cans tuna
- 2 hard-boiled eggs, peeled and sliced
- 1 cup black olives
- 3 ripe tomatoes, cored and cut into eighths
- 1/8 cup red wine vinegar
- ½ cup extra-virgin olive oil
- additional Tablespoon olive oil for tuna
- salt and freshly ground black pepper to taste
- ¼ onion, minced
- 1 teaspoon Dijon mustard
- ½ pound green beans, trimmed
- 1 bell pepper, preferably not green, stemmed and cut into rings
- 6 anchovies
- 1 teaspoon capers
- Divide salad ingredients evenly amongst the plates. Put the greens on the bottom, topped with tune, egg, olives, tomatoes, and any additions.
- Make the vinaigrette by adding the vinegar to the oil, along with the salt and pepper, onion, and mustard. Stir or shake vigorously, pour over salad, and serve.
Enjoy, and keep cool.
- Laura ‘16