Quick Niçoise Salad

Salad Niçoise (pronounced nee-suahz) is essentially a French composed salad, much like our American Cobb salad, but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado.

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Ingredients

13-ounces French green beans, trimmed
3 anchovy fillets, finely chopped or 1 tbsp. anchovy paste
1 shallot, finely chopped
⅓ cup olive oil
2 tbsp. fresh tarragon, chopped
2 tbsp. of white wine vinegar
1 tsp. Dijon mustard
4 to 6 cups baby kale leaves or arugula
2 cups cherry tomatoes, halved
4 hard-boiled eggs, cut into quarters
3 cans chunk light tuna, drained
¼ cup black olives, chopped
2 tbsp. capers, drained and rinsed
1 cup beetroots, peeled and cooked, optional

Instructions

In a large heatproof bowl, place the green beans and cover with boiling water.
Cover bowl and let stand 10 minutes or until beans are tender.
Drain them and plunge into a pre-prepared bowl of ice water to cool them; drain again and pat dry.
Meanwhile, in another large bowl, using a whisk, combine the anchovies, shallot, oil, tarragon, vinegar and mustard.
Reserve 1/4 cup of the dressing; set aside.
To the large bowl of dressing, add the green beans, kale and cherry tomatoes; tossing gently to evenly coat.
Divide the salad among plates.
Top with eggs, tuna, olives and capers.
Drizzle with reserved vinaigrette.