SALADE NIÇOISE

Ingredients

For the vinaigrette:

1 tablespoons honey

2 tablespoons balsamic vinegar of Modena

1/2 tablespoon Dijon mustard

1/4 teaspoon fine sea salt

1/4 teaspoon finely ground black pepper

1 medium garlic clove, minced

6 tablespoons extra virgin olive oil

For the Salad:

1 tablespoon fine salt

1 pound red potatoes

1 pound haricots verts or string beans, trimmed

4 cups greens, any varieties

12 ounces freshly grilled tuna or 2 large cans tuna, drained

2 cups cherry tomatoes, halved

4 hard-boiled eggs, halved

1 cup Niçoise or other small black olives, pitted

8 anchovy fillets, drained

2 tablespoons capers, drained

Fleur de sel or grey coarse sea salt, to taste

Freshly ground black pepper, to taste

Directions

in a medium mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
Add the oil and whisk continuously until the dressing is emulsified.
Set aside.
Bring a large pot of water to a boil and add the fine salt.
Add the potatoes and boil for 15 minutes, then add the beans and boil everything for another 3 minutes.
Strain the vegetables and wait until cool enough to handle.
If the potatoes are small, cut them in half; if large, into quarters.
To assemble the salad, choose either one large platter or individual plates.
Start with the lettuce, then arrange, in sections, the potatoes, green beans, tuna, tomatoes, eggs, olives, and anchovies, plus any other veggies you choose to add.
Sprinkle on the capers and dress everything with the vinaigrette.
Finish with the fleur de sel or coarse grey salt and pepper.

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