Last Sunday's visit to the Farmer's Market at Fort Mason Center, San Francisco was a feast for the eyes and well as the stomach. As I was strolling past the various booths, a dinner plan came to mind. Beautiful green beans, vine-ripened tomatoes, salad greens, new potatoes, kalamata olives, a baguette were all I needed to add to the staples in my cupboard to create one of my favorite quick and healthy suppers for a busy night: Salad Niçoise.
I've been making this salad for years, taking liberties with the ingredients according to what I find in my cupboards and refrigerator, so it never comes out exactly the same. Here's a classic version which is enjoyed by young and old alike:
3/4 pound fresh green beans, cooked
5-ounce can white meat tuna fish, drained and rinsed
1.5 ounces each olive oil and wine vinegar
1/2 teaspon salt
1/2 teaspooon white pepper
1-1/2 teaspoons Dijon mustard
2 small tomatoes, quartered
12-16 pitted olives (I use kalamata olives)
Capers to taste
In large bowl, mix cooked potatoes (with or without skins) and green beans; add drained tuna and mix in.
Make dressing separately: mix together oil, vinegar, salt, pepper and mustard. Pour dressing over potato/bean/tuna mixture and toss lightly.
Line individual salad plates with fresh greens of your choice (I like to use baby spring mixes). Mound mixture on plate and decorate with tomato wedges. Top with olives and capers. Makes 2 generous servings. (over left-over for lunch)
Serve with fresh baguette (or you favorite bread) and a glass of chilled wine.