Niçoise salad

Niçoise salad (pronounced nee-suahz) is a lovely dish, especially when new potatoes and fresh string beans are available. It can be served cold or warm (yes, warm Niçoise salad is fabulous!). There are various recipes, and some ingredients vary in them. I am sharing here the one that I believe is closer to the original, but I am not making any claims that it is THE ONE. This is the one our family likes very much. 

·      Cook 2 cups of new potatoes. If they are very small, don’t peel them, just wash well.Cool after cooking.

·      Cook or steam 2 cups of string beans until al dente.

·      Hard boil 4 eggs. Cool and cut in 8 pieces.

·      Either open a can of tune (packed in water or olive oil) or better yet, BBQ or fry fresh tuna steaks until done but not overdone.

·      In a big bowl, put together the potatoes, beans, eggs, tuna, black olives (whole, pitted, or cut).

·      The most important element for this salad is the dressing, as it gives it the unique flavour. In a bowl whisk together: half a cup of good olive oil, a tbsp of red wine vinegar, a tbsp of Dijon mustard, salt, pepper, finely cut 2 anchovies, a handful of capers.

·      Stir everything together gently, let the favours get absorbed for a few minutes, and then enjoy!