By Julie White

This classic summer salad originates from France. The word “Nicoise” is from the type of olives that are recommended. They are not necessary, canned or jarred black olives work fine.

Ingredients:
10 – 12 small red potatoes or fingerling potatoes, cooked in salted boiling water until tender, cut in half and tossed in some olive oil
4 hard-boiled eggs, cut into quarters
1 jar (6 ounce) marinated artichoke hearts
1/2 pound of green beans ,trimmed and cooked until tender
2 cucumbers cut into bite-sized pieces
1 basket of cherry tomatoes cut in half
3 green onions or scallions sliced thin
1 red onion peeled and chopped
2 red bell peppers cored and chopped
3-4 romaine heart leaves washed and cut into bite-sized pieces
1 jar of Nicoise black olives, drained and pitted or substitute can of drained black olives
1 heaping tablespoon of drained capers
1 large can of good quality albacore tuna, packed in oil, drained
1 small can of anchovies, drained and cut up (optional)

Ingredients for dressing or vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 clove of fresh garlic, minced
Whisk together well and chill

Directions:
Place the lettuce on a large platter. Combine remaining ingredients and toss with vinaigrette. Arrange neatly over the lettuce and serve immediately. If you would like to prepare ahead, chill all ingredients and pour dressing on the salad right before serving.