SALAD NICOISE   
  Ingredients :
    10 small potatoes or new potatoes
    2 ½ cups green beans, cooked and drained
    1 small red onion sliced
    ½ cup ripe olives
    ¼ cup (1 tablespoon) parsley, chopped
    Salt
    Pepper
    ¼ cup wine vinegar
    1 tablespoon Dijon Mustard
    1 teaspoon sugar
    ½ cup olive oil
    8 tomatoes, quartered
    4 hard cooked eggs, sliced
    12 oz (350 g) canned tuna, water packed, drained

  Preparation:

Cook potatoes in salted boiling water until just tender. Drain. Cut potatoes into quarters and place in large bowl. Combine green beans, onion, olives, ¼ cup parsley, salt and pepper.

In a small bowl whisk together: vinegar, mustard, sugar, salt, pepper and the remaining parsley. Gradually whisk in olive oil. Continue whisking until mixture thickens slightly.

Pour half vinaigrette over vegetable mixture and toss. Transfer vegetable mixture to a large serving platter. Arrange eggs and tomatoes around edge of platter. Flake tuna and spoon it on top of vegetable mixture. Drizzle the entire salad with the remaining vinaigrette. Serve immediately.
 
        8 servings
       
 
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