Salad Nicoise

This is old school. Up there with the Waldorf and the Cobb this used to be a popular item until Thai Noodle and Sonomas came to take over the world. This is so summery with the new potatoes and beans and fresh dill and rich in protein so it can fill you up and keep you going all day long. The other bonus us that unlike other salads it tates even better the next day. Make sure to use all fresh ingredients.

• 3 eggs
• 250 grams new potatoes
• 250 grams fresh green beans
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green olives
• 1/4 red onion chopped
• 1 can of tuna, drained
• 1 tbsp capers
• 3/4 cup vinagrette
• 3 Roma tomatoes, diced
• 1 tbsp anchovy paste
• fresh salad greens

Hard boil the eggs (tips on hardboiling). Quarter your potatoes and trim and half your grean beans. Add your potatoes to a pot of boiling water and boil until they are tender, approx 15 mins. During the last 3 minutes of boiling add your beans to blanch them. Drain the potaoes and beans and set aside in the refridgerator.

Mix the anchovy paste into the dressing. After the potatoes and beans have cooled combine with the dill, olives, onion, tuna, and capers and dressing.

Quarter the tomatoes and eggs. Place a handful of greens on a plate and top with the potato and bean mixture. Top with egg and tomato. Toss lightly.

Enjoy! To refridgerate leftovers keep greens seperate to avoid them getting soggy.

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