Tried & True Recipies

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Esther’s Salad Nicoise

4 new potatoes, cooked and quartered
1/2 lb. green beans, cooked
4 plum tomatoes, quartered
1 small red onion, thinly sliced
4 tablespoons nicoise olives
3 hard cooked eggs, shelled and quartered
1 head lettuce, Boston or red leaf
2 tuna steaks, grilled
chopped Italian parsley

For the dressing:
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

To make the dressing: Combine the 1st five ingredients. Slowly add the olive oil, whisking constantly, until the mixture thickens.

Toss the lettuce with some of the dressing in a large shallow bowl. Decoratively arrange the potatoes, green beans, tomatoes, olives, onions and eggs atop the lettuce and drizzle with some more dressing. Top with the tuna and sprinkle everything with the parsley.