Salade Niçoise

From the South of France, this salad is a class act. Traditionally made with anchovies, we have updated with fresh tuna. Use all organic ingredients.

Salad Ingredients
1 head organic romaine lettuce leaves, washed and dried
1 lb organic green beans, steamed and cooled
2 organic Yellow Finn potatoes, sliced, steamed and cooled
1 C organic cherry tomatoes
6-8 oz tuna, fresh wild-caught, cooked and cooled
1/2 C Kalamata olives
1 red onion, thinly sliced in rings
2 organic eggs, hard-boiled
1 T fresh basil, chopped
2 T fresh parsley, chopped
Dressing Ingredients
3/4 C extra virgin olive oil
1 clove fresh garlic, pressed
1 1/2 tsp sea salt
2 tsp prepared mustard, Dijon style
2 T raw apple cider vinegar
1 tsp fresh thyme, chopped, or ½ tsp dried
fresh ground pepper, to taste
Directions
Place lettuce leaves on a large platter. Arrange veggies on top. Place the flaked tuna in the center. Place quartered eggs and olives around the edges. Sprinkle herbs over all. In a separate bowl, beat dressing ingredients together with a fork. Pour dressing on just before presenting, letting guests select what they want from the salmagundi.