Salad Niçoise Royale

From Nancy Harmon Jenkins' New Mediterranean Diet Cookbook, page 359

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse green beans and place in rapidly boiling water. Cook until the beans are tender, about 7-10 minutes. Remove from heat, drain, and immediately refresh in cold running water.

Step 2

Scrub potatoes and cook in rapidly boiling water about 20-30 minutes depending on size and variety (be careful not to overcook). Remove from heat, drain immediately and run a little cold water over them to halt cooking. Small potatoes can be served whole but slice larger ones at least 1/4 inch thick. Mix 3 Tbs olive oil and 1 Tbs vinegar, adding salt and pepper to taste, and pour over potatoes, tossing gently.

Step 3

Arrange elements of the salad with lettuce as the bed for other ingredients and tuna in the center. Top with anchovies, olives and lastly, basil.

Step 4

Prepare dressing: crush garlic and salt together to a paste and whisk in remaining oil and vinegar, along with chives, capers, salt and pepper. Pour over salad.