Salad Nicoise

SALAD NICOISE (4 Main Dish Servings)
(You can cook and chill the beans and potatoes for this French salad a day before serving.)

Prep: 35 min. Chill 2 to 24 hrs.

8 ounces fresh green beans
12 ounces tiny new potatoes, scrubbed and sliced
1 recipe Nicoise Dressing
Boston or Bibb lettuce leaves (enough to line 4 plates)
1 1/2 cups flaked cooked tuna or salmon (8 oz.)
or one 9 1/4 oz. can chunk white tuna
(water packed), drained and broken into chunks
2 med. tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1/2 cup pitted rip olives (optional)
1/4 cup thinly sliced green onions
4 anchovy fillets (optional), drained, rinsed and patted dry
Fresh tarragon (optional)

Step 1: Wash green beans, remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain, place vegetables i a medium bowl. Cover and chill for 2 to 24 hours.

Step 2: Prepare Nicoise Dressing - In a screw-top jar combine 1/4 cup olive or salad oil; 1/4 cup white wine vinegar or white vinegar; 1 teaspoon honey, 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon (crushed), 1 teaspoon Dijon-style mustard; 1/4 teaspoon salt; and a dash of black pepper. Cover and shake well. Makes about 1/2 cup.

Serving: Line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs and, if desired, olives on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing and drizzle over each salad.

* Using a pressure cooker can save time for cooking the potatoes and green beans (Karen's note)

*This is a favorite salad enjoyed by Angel Mama Lois and Gilbert (second husband) in Montreal and at home, too.

From the Aug. 2009 Issue of "Living the Country Life"