Nicoise Salad

Nicoise Salad

Serves: 6

Lunch, Dinner

Ingredients

  • For the salad:
    • 4 firm ripe tomatoes, diced
    • 1 green pepper, seeded and chopped
    • 3 scallions, thinly sliced
    • 3 cups arugula or mixed greens
    • 3 hard-boiled eggs, sliced
    • 6 ounces cooked fish (e.g., mahimahi, salmon, black cod)
    • 12 anchovy fillets, drained
    • 1/2 cup black or Kalamata olives
    • 3⁄4 cup blanched green beans, trimmed
    • 10 basil leaves, chopped
    • 1 small cucumber, peeled and cubed
  • For the vinaigrette:
    • 1 teaspoon Dijon mustard
    • 2 teaspoons red wine vinegar 6 teaspoons olive oil
    • Salt and pepper to taste

Instructions

Combine the salad ingredients in a salad bowl. In a small bowl, whisk together the ingredients for the vinaigrette. Pour the dressing over the salad, toss, and serve.