Salad Nicoise

Martha Stewart Living

Makes 8 servings

    1 lg. shallot minced                                           
    1 tablespoon capers                                            
    2 tablespoons dijon style mustard                              
    2 tablespoons white wine vinegar                               
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    6 tablespoons evoo                                             
    1/2 pound green beans                                          
    1 pound sm. red potatoes                                       
    1 sm. head romaine lettuce cut bite size                       
    1 stalk celery cut to 1 in. pieces                             
    2 lg. eggs                                                     
    2 tomatoes cut to wedges                                       
    4 radishes thin slice                                          
    6 ounces canned tuna                                           
    24 olives                                                      

Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside.

Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green,about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender,about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.

To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives. Drizzle with remaining dressing, and serve.

MY NOTE: A really simple delicious filling salad. I used salmon instead of tuna and it was great. Omit radishes, natch. My own photo.

MXF

PER SERVING: 210 CALORIES, 13 G FAT. 62 MG CHOLESTEROL. 14 G CARBOHYDRATE, 491 MG SODIUM. 11 G PROTEIN, 2 G FIBER