Tuna Salade Nicoise
For the vinaigrette
½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
2 green onions, finely chopped
Salt and pepper to taste
For the salad
4 small red potatoes, halved
8 ounces haricot verts (thin French green beans), ends trimmed (see Tip)
8 cups mesclun (mixed baby greens)
2 (6-ounce) cans solid white tuna packed in olive oil or water, drained and broken into large chunks
4 plum tomatoes, cut into ¼-inch strips
½ yellow bell pepper, cut into ¼-inch strips
2 hard-cooked eggs, each cut into 8 wedges
½ cup Nicoise olives
1 (2-ounce) can flat anchovies, drained, optional
Freshly ground pepper for garnishFor the vinaigrette, whisk together the olive oil, vinegar, mustard, and garlic in a small bowl. Stir in the green onions. Season with salt and pepper. Set aside.Put the potatoes in a small saucepan and cover with water. Cover the pan and bring to a boil over high heat. Reduce the heat to medium and cook for 8 minutes or until tender. Drain well and rinse with cold water. Cut into ¼-inch slices.Meanwhile, put the haricots verts in a microwave-proof dish; add ¼ cup water. Cover and microwave on HIGH for 4 minutes or until crisp-tender. (Or cook the green beans over simmering water in a stovetop steamer.) Drain and rinse with cold water.To assemble the salads, spread the mesclun on dinner plates. Top the greens with an artful arrangement of the remaining salad ingredients.Drizzle each salad with about ¼ cup vinaigrette and garnish with pepper.Serve extra vinaigrette in a container on the side.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
















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