Nicoise Salad for Bastille Day

Nicoise Salad is one of my summer favorites. The first time I prepared it I had gotten the recipe from a friend at work when I worked at the USDA and prepared it as a picnic for a day trip to Harper's Ferry. I still remember the view of the historic town from the hillside where we had our picnic. I use canned tuna although I know this recipe is often served with Ahi tuna today, I stay with the classic.


Nicoise Salad
Makes 2 servings

2 tablespoons white wine vinegar
1 teaspoon country-style Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
4 medium red potatoes, (about 8 ounces)
1/4 teaspoon coarse salt
1/2 pound green fresh, cooked
1 tablespoon chopped red onion

Salad
2 hard cooked eggs, cut into wedges
1 cup cherry tomatoes
1 can (6 1/2 ounces) tuna packed in oil, drained and flaked

Combine the vinegar, Dijon mustard, sugar and salt in a jar with a tight-fitting lid. Shake
until sugar is dissolved. Add olive oil and shake to blend.

Scrub the potatoes and cut into 1/4-inch thick slices. Place the slices in a small saucepan and cover with water and season with 1/4 teaspoon salt. Bring the water to a boil over high heat. Reduce the heat to low and simmer potatoes 6 to 8 minutes or until fork tender. Drain well.

Place the potatoes, green beans and onion in a medium bowl. Add 2 tablespoons of dressing and toss to mix. Serve warm or refrigerate until serving.

For Nicoise Salad: Arrange 2 hard-cooked eggs, cherry tomatoes, tuna and potatoes on a serving dish. Garnish with lemon slices and serve with remaining dressing. Kalamata olives are also a colorful garnish.