Tuna Niçoise Salad

Dressing:

• 1/3 cup olive oil 
• 2 1/2 TB fresh lemon juice
• 1 tsp Dijon mustand 
• 1 clove of garlic finely chopped
• 1 tsp of honey
• Salt and pepper to taste

Salad:

• 4 cups of favorite salad greens  
• 1 English cucumber halved and sliced 
• 2 cups of green beans, cooked and blanched    
• 2 jars of Toninno Yellow Fin Spring Water drained 
• 4 soft boiled eggs 
• ½ cup mixed olives 
• 2 cups tomatoes (heirloom, cherry, hot house, whatever is in season), chopped 
• ¼ cup fresh herbs (dill, basil, parsley)
• 1 lb Yukon gold, red bliss or fingerling potatoes, sliced and boiled 
• Salt and pepper

For Dressing

• Mix all ingredients, season with salt and pepper in bowl with whisk and set aside 

For Salad

• Create an ice bath, take a medium sized bowl and fill half way with ice and water, set aside 
• Fill a small pot with water and a pinch of salt and bring to a boil. Place the green beans in the water for about 2 minutes and place drained green beans in an ice bath to stop cooking process and preserve the bright green color 
• Bring pot of water back to a rolling simmer and place eggs in pot. Cook in simmering water for 7 minutes, for a firmer egg cook for 8 – 10 minutes. Place drained eggs in ice bath with green beans 
• In a second pot, place cut potatoes in pot and fill with cold water, add a pinch of salt and bring to a boil. Allow potatoes to boil for 10 – 15 mins until done, drain and set aside 
• On a large platter place greens, herbs and arrange tomatoes, olives, cucumbers, eggs, green beans, potatoes and tuna
• Drizzle with dressing and enjoy! 

This recipe is so flexible. Feel free to use your favorite combination of seasonal vegetables. The dressing goes with everything!

Dressing can be made ahead of time or stored for a week in the refrigerator or future use

Bright and Tangy