Nicoise Salad

Let’s hop on a culinary journey to the French Riviera with our Niçoise Salad. This vibrant dish combines fresh cherry tomatoes, Kalamata olives, green beans, and canned tuna with hard-boiled eggs and a tangy Dijon vinaigrette. A taste of the Mediterranean in every bite!
And it is as easy to make as ever.

THE DRESSING:

• 1/4 cup freshly squeezed lemon juice
• 2 Tbs Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 Tsp kosher salt
• Ten turns of freshly ground pepper (1/4 Tsp)

INGREDIENTS:

• 10-12 fresh cherry tomatoes
• One can of solid tuna in oil
• 1 cup sliced radishes
• 2 Tbs caper berries
• 20 small Cornichon pickles
• 3/4 cup green olives
• 4-5 Pepperoncini peppers
• 3/4 cup black olives (Kalamata)
• 3/4 sliced pickled red peppers
• 4-5 artichoke heart quarters
• 3 sliced small cucumbers
• 8-10 shoots steamed asparagus
• 1/4 lb steamed green beans
• boiled baby potatoes
• Two halved-boiled eggs

Start with whisking together the dressing ingredients and set apart.
Arrange Niçoise salad ingredients on a big platter for a colorful look. Drizzle with the dressing and sprinkle some kosher salt and freshly ground pepper.