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Salade Niçoise

Lois Hoegg
Charlotte, Catherine and Rachel Crosbie

  • 4 hard-boiled eggs
  • 2 medium potatoes, cooked
  • 1 can quality tuna
  • 1 can anchovies, chopped
  • 1 cup cooked green beans
  • 6 to 8 plum tomatoes, quartered
  • Olives, to taste
  • Chopped Italian parsley

Vinaigrette:

  • 1 Tbsp plus 1 tsp red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp safflower oil
  • 2 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper ½ clove fresh garlic, minced

Arrange fish and vegetables attractively. Drizzle with vinaigrette. Enjoy!