California Nicoise Salad

Good version of a Nicoise Salad. Slightly modified version of a recipe found in The Los Angeles Times California Cookbook. This makes a great dinner on a hot summer night.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 1  head butter lettuce
• 3  cups green beans, cooked and chilled
• 4  tomatoes, quartered
• 2  cups  canned solid albacore tuna, chilled
• 1⁄2 cup kalamata olive, pitted
• 3  hard-boiled eggs, peeled and quartered
• 6  anchovy fillets
• 1  tablespoon fresh tarragon, minced
• 1  tablespoon fresh chives, minced
• 1  tablespoon fresh basil, minced

• Dressing

• 1⁄4 cup red wine vinegar
• 1  tablespoon water
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon black pepper
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon dried basil
• 3⁄4 cup extra virgin olive oil

Directions

1. Blend vinegar, water, salt, garlic powder, pepper, mustard and basil thoroughly.
2. Beat in the oil.
3. Line a shallow bowl or dish with the large outer leaves of lettuce.
4. Break remaining lettuce into bowl and toss with 2 tbls of the dressing.
5. Separately season beans, tomatoes and tuna with dressing and arrange ove lettuce.
6. Garnish with olives, eggs and anchovies.
7. Pour 1/2 to 3/4 dressing over all and sprinkle with the herbs.