Salade Niçoise

Nothing says summer in France like a salad Niçoise and a glass of Rosé. This beautifully constructed salad, featuring the best of the farmers’ market, is the ultimate in French recipes.

Vinaigrette:
1 medium shallot, minced
¼ cup fresh lemon juice (from approximately 2 lemons)
1 tablespoon Dijon mustard
1/3 cup olive oil
salt and pepper
optional: fresh herbs like basil, oregano, thyme, tarragon, parsley

Salad: (serves 4)
2 heads Boston or Bibb lettuce
1 pound green beans, French if possible
8 anchovies packed in olive oil
8 ounces canned albacore tuna in olive oil
12 ounces cherry tomatoes, halved
½ cup black Niçoise olives
4 hard-boiled eggs, halved

Preparations:
1. Place minced shallot, lemon juice and Dijon mustard in a bowl and whisk.
2. Slowly add the olive oil to the mixture until combined.
3. Season with salt and pepper and set aside.
4. Bring a large pot of salted water to a boil.
5. Trim the ends of the green beans.
6. Add the beans to the boiling water and cook for approximately 3 minutes, until tender but still crisp. Drain the beans and place them in a bowl filled with ice water to stop the cooking and keep them crisp.
7. Arrange the washed greens in a large bowl and dress with the vinaigrette.
8. Place each additional ingredient on top and drizzle the remainder of the vinaigrette. Salt and pepper as needed.

Optional: you can always add some potatoes to give it a little more texture.