Ensalada nizarda

Ingredientes

• 1/4 c extra virgin olive oil
• 3 Tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 shallot, (minced)
• 1 garlic clove, (crushed)
• 2 Tbsp fresh parsley, (chopped)
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 lb red or new potatoes, (scrubbed and halved)
• 1/2 lb fresh green beans, (trimmed)
• 4 hard boiled eggs, (peeled and quartered)
• 1/2 lb Roma tomatoes, (quartered)
• 1 bunch romaine lettuce, (washed and chopped into bite-sized pieces)
• 1/2 c olives ((Nicoise if you can find them))
• 4 oz tuna, (solid, water packed, drained)
• 2 oz anchovies, (chopped small (optional))

Preparación

1. 1

   --- For the Vinaigrette ---

2. 2

   Mix all vinaigrette ingredients in a small bowl. Set aside to let the flavors meld while you prepare the salad.

3. 3

   --- For the Salad ---

4. 4

   Place the potatoes in a medium saucepan and cover with water. Bring to a boil and simmer 15 minutes, or until tender when pricked with a fork. Drain the water. Cover the potatoes with cold water to let them cool slightly. Drain before using.

5. 5

   Place the green beans in a medium saucepan with 1 inch of water. Bring the water to a boil and steam the beans for 1-2 minutes, until they are brightly colored, but still crisp. Drain the boiling water and cover with beans with cold water to keep them from cooking further. Drain before using.

6. 6

   To construct the salad, place a bed of chopped romaine on your serving platter. Arrange the boiled potatoes, steamed green beans, eggs, tomatoes, olives, tuna, and anchovies over the romaine. Drizzle the vinaigrette over the salad just before serving.

7. 7

   Serve with a crusty French baguette.