Nicoise Salad

Ingredients

• Lemon juice

  ⅓ cup or 81g

• Olive oil

  ¾ cup or 162g

• Shallots

  raw

  3 tbsp chopped or 30g

• Basil

  2 tbsp, chopped or 5g

• Thyme

  dried

  1 tbsp, leaves or 3g

• Tarragon

  dried

  2 tsp, leaves or 1g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Light tuna

  canned in water, drained

  2 can (12.5 oz), drained or 630g

• Egg

  whole

  6 large or 300g

• Red potato

  raw, with skin

  567g

• Butterhead lettuce

  raw

  2 head or 326g

• Tomatoes

  red, raw

  3 medium whole or 369g

• Onion

  raw

  1 small or 70g

• Green beans

  raw

  8 oz or 227g

• Black olives

  ripe, canned, small-extra large

  ¼ cup or 34g

• Capers

  canned

  2 tbsp, drained or 18g

Directions

1. 1. In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste. 2. Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.) 3. Place potatoes in a large pot and cover with 2 inches of water. Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain. While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette. 4. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans). Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water. 5. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Mound tuna in center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce. 6. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle everything with the remaining vinaigrette. Sprinkle with capers if using. Serve immediately. Should be served slightly warm or at room temperature.