9 style niecoise Recipes

bottled vinaigrette dressing, dijon-style mustard (or to taste), flank steak, new potatoes, green beans, cooked, tomatoes, sliced, hard-cooked eggs, sliced, black olives

best quality cider vinegar, dijon-style mustard, extra virgin olive oil, new white onion, sliced paper -thin, garlic, minced, flat-leaf parsley leaves, loosely packed, mixture of tarragon and fresh chervil leaves, loosely packed, sea salt and freshly ground black pepper to taste, fresh tuna, extra-virgin olive oil , for rubbing on the tuna, sea salt and freshly ground black pepper, anchovy fillets (preferably packed in oil), green beans, trimmed, yellow beans, trimmed, tiny new potatoes , scrubbed, red and yellow bell peppers, cut in thin (1/4-inch) strips, red and yellow tomatoes, stemmed and quartered, farm eggs, hard-cooked and peeled, nicoise olives, parsley and chervil, for garnish

baguette-style loaf, about 20 inches long and 3 to 4 inches wide, mayonnaise, garlic clove, minced, grated lemon peel, oil-packed tuna, drained, chopped fresh tarragon, red wine vinegar, salt and pepper, sliced radishes, tomato, thinly sliced, hard-cooked eggs, sliced into thin rounds, avocado, thinly sliced, chopped pitted kalamata olives

new potato, eggs, hard cooked, french style green beans, tomatoes, cut into quarters, anchovies, drained and sliced in half lengthwise, head lettuce, leaves washed and patted dry, olive oil, white wine vinegar (plain white or apple cider vinegars can be used), french mustard, salt , to taste, pepper , to taste, tuna fish, drained, pitted black olives

olive oil, minced shallots (about 3), dried thyme, anchovy paste, skinned, boned chicken breast halves, black pepper, all-purpose flour, diced red potato (about 8 oz), cut green beans (about 4 oz), dry white wine, fat-free , less-sodium chicken broth, sugar, italian-style stewed tomatoes, undrained, garlic cloves, minced, oil-cured or black olives, pitted and halved

red-wine vinegar, dijon-styled mustard, anchovy paste, dried thyme, crumbled, sugar, olive oil, thick tuna steak, cut into 6 pieces, yellow squash , cut into 1/4-inch-thick slices, jumbo shrimp, shelled and halved lengthwise, sea scallops, green or wax beans or a combination, trimmed and cut into 2-inch lengths, red-leaf lettuce for lining the plates, red bell pepper , roasted and cut into 2-inch pieces, red or yellow cherry tomatoes or a combination, quartered, drained nicoise olives (available at specialty foods shops and some supermarkets)

beets (about 8), haricots verts or thin green beans, new potatoes , scrubbed, minced shallots, prepared horseradish, sherry vinegar, sour cream, dijon mustard, extra-virgin olive oil, heavy cream, salt and freshly ground pepper, chopped fresh dill, whole smoked trout (about 1 lb each), skinned and boned, flesh flaked, hard-boiled eggs , quartered lengthwise, tomatoes, halved