Salad Niçoise

4 servings

Ingredients:

• 1 1/2 cups canned white tuna packed in water
• 6 cups mesclun greens, loose-packed
• 1 cup cherry tomatoes cut in half
• 4 red bliss potatoes sliced 1/8" thick, blanched in boiling salted water
• 1/2 cup red pepper julienne
• 1/2 cup green pepper julienne
• 1 cup haricot vert (baby green beans)
• 4 red radishes sliced 1/8" thick
• 2 hard-boiled eggs cut in half
• 2 tablespoons capers
• 4 tablespoons black olives cut in half
• 2 tablespoons chives
• salt & pepper

Combine all ingredients in a mixing bowl. Season with salt and pepper. Add 3/4 cup vinaigrette and toss together. Serve immediately.

Vinaigrette

Ingredients:

• 1 shallot, chopped
• 1/4 cup balsamic vinegar
• 1/8 cup sherry vinegar
• 1/8 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup vegetable oil
• 1 teaspoon dijon mustard

Marinate the balsamic vinegar with the chopped shallot for 2 days. Strain vinegar.

Whisk the vinegars and oils with the mustard, alternating oils and vinegars. Season with salt and pepper.

*Any standard vinaigrette is 3 parts oil to 1 part vinegar.