Salad Nicoise

So as you might have noticed I do very few salads, but that doesn't mean I don't eat vegetables, just that eating a bowl of salad as a meal is not easy as the rest of the family especially the husband will freak out. But I am not getting any younger, going to be the big 4-0 soon in a years time so I  am determined to try and eat a salad bowl as a meal now and then.  I made this Nicoise salad one afternoon and felt good afterwards. It was quite filling too.

Recipe: Salad Nicoise 

Serves 1

1/2 can of tuna ( or 1 if it is a small can), drained

4 cherry tomatoes, halved or 1  plum tomato  cut into six wedges

small handful ( about 6-8) green beans, blanched  and cut into 2-inch pieces

1 small potato, boiled and  cut into bite-size pieces

6-8 romaine lettuce leaves

6-8 black olives
1 boiled egg

Dressing: 

1 tbsp white grape vinegar ( use regular  white vinegar if unavailable)

3 tbsp olive oil

Tiny clove of garlic, finely grated

1/4 tsp Dijon mustard ( or regular American if unavailable)

pinch of mixed dried herbs

pinch black pepper

salt

Get all the ingredients ready.  Potatoes and beans should be warm so they soak up the dressing nicely.  

Take a  serving bowl, Lay the lettuce leaves in one layer. If too big can tear them a bit.   Then arrange the tomatoes, beans, potatoes and egg. Dot with olives.  Traditionally the tuna is piled in the middle, I just added tuna pieces here and there.  

In a small bowl or into a small empty, clean and dry bottle add the dressing ingredients and give a good shake or whisk ( if in a bowl) till emulsified, that is to say, its well mixed. Taste adjust the acidity to your liking, it is too acidic a pinch of sugar is a good idea.  adjust salt and pepper.  Drizzle onto the salad right before serving.

Toss and enjoy!