French Salad Nicoise
|4 tsp Dijon mustard|
|1/4 cup red wine vinegar|
|3 garlic cloves, minced|
|1/2 cup extra virgin olive oil|
|kosher salt and fresh crack black pepper to taste|
|3 tsp chopped fresh thyme or 1 and 1/2 of dried|
|2 lbs fresh green beans, ends trimmed and cut into 2 inch pieces|
|4 tender celery stalks, sliced on a bias and or 1/2 zuchinni cut into small cubes|
|1 red bell pepper, seeded and cut into rings|
|1 yellow or orange pepper, seeded and cut into rings|
|1 pint of ripe cherry tomatoes|
|5 medium red-skinned potatoes cooked and sliced (cook in boiling water for 10 minutes or until fork tender)|
|3 7oz cans of solid white albacore tuna packed in olive oil (water if you can't find it in olive oil)|
|10 large black olives, sliced|
|10 pimento stuffed and sliced|
|l large onion sliced and separated into rings|
|1/3 cup chopped parsley|
|1 small bunch of basil leaves, cut into strips|
|4 scallions, sliced on a bias, white and green parts|
|2 hard boiled eggs sliced length wise, as garnish|
This is a French salad that uses wonderful ingredients and flavors that common to the south of France. It is full of farm fresh vegetables and accented by solid white tuna.
- In a bowl combine all dressing ingredients and mix well with a wire whisk. Refrigerate.
- Place Green beans in boiling water along with potatoes and cook until slightly tinder but still crisp
- Dip celery in the same boiling water that contained the potatoes and green beans for about 20 seconds.
- Place all vegetables in a bowl along with the tuna which has been flaked by a fork and pour dressing over, toss and mix gently.