Nicoise salad

I really love salads. And this one is not just a salad, its a filling meal. It originated in Provence, and it became very popular all over the world. When I make it, I make a lot, its a full bowl that can easily serve 6 people. I eat it guilt free, knowing that every bite of it is healthy. Its light, refreshing, delicious and filling meal. The best thing would be to make it in summer, when veggies are fresh and abundant, but I make it during winter also, when I find ripe and sweet tomatoes. If you are in hurry, caned tuna is perfect, but buy good quality Italian tuna. Fresh tuna will do also, and that is what I do most of the time. You will need measurements only for the first time, afterwards, you can make it the way you like it best. This one is the best adjusted to your own taste.

3 cans olive oil packed tuna drained (180 gr. each)

400 gr red potatoes

2 carrots 

1 red bell pepper

1 small red onion

1/2 cup Nicoise olives

2 tablespoons capers

300 gr cherry tomatoes

450 gr green beans 

3 hard boiled eggs

2 tablespoons basil

Cook potatoes until tender, but dont overcook, they will fall apart. Drain potatoes and let cool. Cut julienne and place in a large bowl. 

Boil green beans for 5 min, until tender but slightly crisp. Drain the beans, then plunge them in ice water to stop cooking. Drain well and place in the bowl with potatoes.

Boil carrots shortly, and cut julienne. Cut bell peeper, red onion, tomatoes and add all vegetables to the bowl with the beans and potatoes. Add chunks of tuna and make the dressing.

80 ml lemon juice

120 ml olive oil

salt and pper

2 teaspoons dijon mustard

2 cloves minced garlic 

Whisk together all of the ingredients, until thickened. Season to taste with salt and pepper. Pour the dressing over the salad, toss to combine, but be careful not to mash the potatoes. Taste and adjust the seasoning, and garnish the salad with egg quarters and basil leaves.