Sheffield— My friend Eileen recently had me over for lunch and served Salad Nicoise, which is named after Nice, France, where it was first made. It was so delicious. Her recipe is the typical one, but you can add or subtract what you wish. She served it with a nice crusty bread, which was nice to sop up some of the yummy dressing, and a lovely chilled white wine, and I hope you do the same. Bon appetit!
Salad Nicoise
Dressing:
1 tablespoon Dijon mustard
4 teaspoons vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1/3 cup parsley or chives, chopped up
Salad:
4 hard boiled eggs, cut into quarters
2 cans white tuna, drained and cut up
2 cups fresh green beans, boiled until crunchy
1 cup black olives
3 small tomatoes, cut up
10 small potatoes, boiled and cut into quarters
For the dressing, whisk up all of the ingredients and put in a jar.
For the salad, arrange all of the ingredients on a nice platter, pour over the dressing, and serve.
