Salad Nicoise

A colorful refreshing salad that originates from Nice in the Provence Alps Cote d’Azur region. It is composed of tuna, green beans, black olives, tomatoes, hard-boiled eggs, potatoes, and anchovies. Served with a tangy oil and vinegar dressing.

Ingredients:

2 medium-sized potatoes, boiled, peeled, and cubed
1 ½ cups fresh green beans, stem ends trimmed and cut in half
2 cans white tuna, drained
4 hard-boiled eggs, halved
¼ cup black olives, pitted
1 small white or red onion, cut into rings
¾ cup cherry tomatoes

Dressing:

½ cup olive oil
1 ½ tablespoons white vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Dash of salt
Dash of black pepper

Directions:

Boil the green beans for 30 minutes or until cooked.
Arrange the eggs, potatoes, tomatoes, olives, onions, tuna, and beans on a serving dish as seen in the picture.

For the dressing:

Using an electric mixture, mix the dressing ingredients until well combined.
The dressing can be served next to the salad or poured on top before serving.
Garnish with dried oregano
Anchovies can be added to this salad.

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