Salade Nicoise

Adapted from the traditional French recipe by Tanya Milosevich

INGREDIENTS

• 1 head red butter lettuce, washed, dried, and torn into large pieces
• 2 to 3 yukon gold potatoes, steamed until tender
• 1 basket cherry tomatoes
• 1/4 pound green beans, steamed until tender
• 2 eggs, hard-boiled and cut in quarters
• 1 can tuna packed in olive oil, optional
• Vinaigrette, recipe follows

PREPARATION

Vinaigrette

1. Combine 1 small clove garlic, crushed, with 2 tablespoons red wine vinegar, 3 to 4 tablespoons olive oil, salt, and pepper.
2. Taste and adjust seasoning as necessary.

Salad

1. Place lettuce on a platter.
2. Arrange remaining ingredients on top of the lettuce in an appealing fashion.
3. Shake or stir vinaigrette, pour over everything, and serve.

Prep time: 30 minutes, cooking time: 20 minutes. Serves 2-3.