Nicoise Salad

This is my rendition of this classic salad. I make it a lot through summer since I typically have a lot of fresh green beans and tomatoes come out of the garden. You can utilize any fresh vegetables you have on hand. I use a high quality jarred tuna but you can use fresh or even use chicken if desired. I use 1 pot for the cooking of everything, so simple.

Makes 4 servings:

1 bag (7ounces) mixed greens

1 6 ounce jar tuna fillets

1 pound baby potatoes (halved)

6 ounces or about 1 cup green beans (washed, trimmed, left whole)

1 pint cherry or grape tomatoes (halved)

8 eggs

1 can black olives

For dressing: Makes about 3/4 cup

6 tablespoons olive oil

3 tablespoons champagne vinegar (white wine vinegar would work here as well)

1/2 shallot (minced)

6 fresh basil leaves (chopped)

1 sprig fresh oregano (leaves removed from stem and chopped)

1 tablespoon spicy or brown mustard

salt and pepper to taste

In large pot place eggs and cover with cold water. Add extra water as this will be the water you use to cook all the vegetables. Bring to boil and cook eggs 12 minutes, remove from pot with spider or slotted spoon. Add to cool water. Add halved potatoes to pot and cook about 10- 12 minutes or until tender, remove from pot with slotted spoon. Bring back to boil and add green beans, cook 3-4 minutes, remove and add to cool water. Peel eggs and slice in half lengthwise.

To compose dressing add all ingredients to jar with fitted lid and shake well to emulsify. Taste and adjust seasoning as needed.

Add a handful of greens to large salad bowls. Place eggs, green beans, potatoes, tomatoes, olives and tuna evenly among the bowls. Drizzle with a few tablespoons of dressing and serve.