Summer time is salad time. We aren't quite there yet, but Summer's goodness is already showing up at the farmers' markets. This salad contains some of my favorites - small potatoes, tomatoes, green beans, plus my favorite - Genova Tonno.
According to Wikipedia, Niçoise salad traditionally includes lettuce with an arrangement of tuna, anchovies, tomatoes, olives and hard boiled eggs on top. Apparently potatoes and green beans are later additions. As usual, I used the veggies I had on hand. The one Italian component that I've been true to is the Tonno. This tuna is about as non-local as you can get. But, oh my, is it good! The olive oil that is drained from the tuna is used to make a flavorful vinaigrette. You may remember this technique from my Insalata de Ceci e Tonno, another terrific salad with Genova Tonno. Both salads make fantastic weekday lunches.
Nearly Niçoise Salad
4 small potatoes, cooked and cubed
1 cup green beans, trimmed and steamed al dente
1/4 cup diced red bell pepper
1/2 cup chopped fresh parsley
1 green onion, sliced
1 small carrot, grated
1 cup diced tomato
1 can Genova Tonno, drained, reserve oil for dressing
Dressing:
1 clove garlic, crushed
pinch sugar
1/2 tsp. salt
freshly ground black pepper, to taste
pinch granulated garlic
reserved oil from the Tonno
2 tbsp. lemon juice
zest from the lemon
1/2 tsp. Dijon mustard
Combine all salad ingredients. Whisk together the dressing ingredients and toss with the salad. Best served after the flavors are allowed to combine for an hour or more.
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