Salade Niçoise

Salade NicoisePurists beware, I like to call “salade niçoise” any random assortment of vegetables, lettuce, and tuna in a vinaigrette. What a wonderful way to eat fresh veggies and it’s an all-you-can-eat dish you can feel healthy about.

This weekend, we made one such salad out of the following:

~Avocado
~Green Beans lightly steamed in olive oil and herbes de Provence
~Red Pepper, also lightly steamed
~Mâche greens (apparently these delicious, not-bitter-at-all greens are called “corn salad” in English)
~Cucumber
~Albacore tuna

My variation on the accompanying vinaigrette:
~ 2 tablespoons olive oil
~ 2 tablespoons vinaiger
~ 2 teaspoons Dijon mustard
~ 1 teaspoon mayonaise
~ dash of salt

Other possible add-ins are:
~olives
~hard-boiled eggs
~tomatoes
~use fresh tuna, seared, instead of the canned variety

Julia Child’s version is here. The salad is made even more delicious when accompanied by a dry rosé. Try one from Côteaux d’Aix-en-Provence.

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