Salade Nicoise a Ma Facon

A traditional Salade Nicoise can not be beat for sophistication and presentation. A delicious and healthful dinner course for 4, or serves 6 as a salad course. This version has a Craze-e twist by incorporating the black olives (in tapenade form) in the vinaigrette, itself). For this recipe, please invest in 2 tins of tuna packed in olive oil – the difference between that and regular tinned tuna is huge! :-)

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3  red ripe large tomatoes, deseeded and cut into eighths
• 8  ounces  mixed baby lettuce leaves (make sure there's arugula in the mix)
• 1  lb new potato, cooked and sliced
• 6  ounces  French haricots vert, cooked until crisp-tender
• 4  shallots, peeled and finely chopped
• 2 (8 ounce) cans tuna in olive oil, well drained
• 3  large hard-boiled eggs, peeled and quartered
•  sea salt
• 2  ounces anchovy fillets

• For the tapenade-vinaigrette dressing

• 1⁄2 cup  black olive  tapenade
• 2  tablespoons  balsamic vinegar
• 1  tablespoon Dijon mustard
• 6  tablespoons extra virgin olive oil
•  freshly cracked black pepper
• 2  teaspoons  minced fresh parsley
• 2  teaspoons  minced fresh basil
• 2  teaspoons  minced fresh tarragon
• 2  teaspoons  minced fresh chives

Directions

1. For the vinaigrette: In a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified. Stir in all the minced, fresh herbs to combine. Taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't. Refrigerate until ready to use. Just before you dress the salad, whisk everything well.
2. For the salad: In a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go. Next arrange chunks of tuna and egg quarters on top. Then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
3. Serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it. Pretend you're on a verandah overlooking the cote d'azur.