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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 small red potatoes, scrubbed |
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
salt and freshly ground black pepper |
7 tablespoons extra virgin olive oil |
4-5 cups cleaned and dried mixed lettuces |
3 hard boiled eggs, peeled and quartered |
1/2 small red onion, peeled and thinly sliced |
1 tomato, cut into wedges |
2-3 radishes, thinly sliced |
12 niçoise olives |
1 1/2 tablespoons capers |
6 anchovy filets (optional) |
1 6-ounce can tuna, drained |
Directions:
1. 1. Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.
2. 2. Combine the vinegar and mustard in a small bowl. Add salt and pepper and mix well. Stirring constantly, pour in the oil in a steady stream. Dress the quartered potatoes with about a tablespoon of dressing.
3. 3. Place the lettuce in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the lettuce (all but about 2 tablespoons). Toss, mixing well. Arrange the eggs, onions, tomatoes, radishes, olives, capers, anchovies, and tuna over the lettuce. Sprinkle the eggs, onions, tomatoes, and radishes with salt. Drizzle the salad with any remaining dressing, then toss gently and serve.
4. Variation: Split 1 large or 2 small baguettes. Pull out and then discard some of the white bread inside and then fill with salad. Set aside for about 20 minutes, then cut into 8 pieces and serve.
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