Niçoise Salad

Variety and freshness abounds with this Niçoise salad.

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Step 1

Sauté all veggies with extra virgin olive oil. I like to pull them off JUST a little before done so there’s some crisp left in them. Sauté shrimp, sear tuna. Hard boil eggs to your liking, shock in ice bath, peel and slice in half. For the dressing: 1/2 cup extra virgin olive oil, 1/2 cup white vinegar, 1/2 lemon, 2-3 tablespoons honey, 1 generous tablespoon Dijon mustard, 3-4 tablespoons French tarragon, finely chopped shallot and garlic , salt and pepper. Blend. Pour dressing over salad and enjoy.