Comments:

This dish is all about ingredients. Get fresh heirlooms and go for a variety. You can check out all the varieties at our Types of Heirlooms Page. I have found all of the ones on the list at the Union Square Market. Although the classical Salad Nicoise is done with canned Tuna we prefer fresh especially since it is so readily available.

Ingredients for 4:

1 pound fresh Sushi Grade Tuna
Two medium Yukon or Red Potatoes
1/2 pound haricot vert or string beans
4 hard boiled eggs
10 anchovies fillets
2 heirloom tomatoes and assortment of cherry tomatoes
Sucrine Lettuce or selected mescluns
Black and/or Nicoise Olives
1 finely diced shallot
3 T. finely chopped parsley
2 T chopped chives
Mustard Vinaigrette

Method

Mustard Vinaigrette

1 T. Sherry Vinegar, 1 1/2 tsp. mustard, 4 T of Olive and 1 T. finely diced shallots, diced parsley, diced chives (optional -- 1 mashed anchovy)

Assembly:

Using a large metal bowl add first the lettuce. Add the vinaigrette 1 T. at a time till the salad is just lightly coated. Set the lettuce into each plate.

Add the potatoes to the metal bowl and repeat adding just a small amount of vinaigrette till coated then set on the lettuce.

Repeat this method with the string beans and red pepper.

Arrange the remaining ingredients on the plate and spoon some of the remaining vinaigrette over the salad. You will probably have some left over depending on your taste.