Sunday Brunch: Salade Niçoise Recipe

• 1/4 cup cider vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 2 sprigs of thyme, leaves picked off
• Kosher salt and cracked black pepper
• 8 ounces mixed greens
• 4 eggs, hard-boiled
• 4 small Yukon gold potatoes, boiled and chilled
• 1/3 pound green beans, washed, blanched and chilled
• 8 anchovies
• 2 (6.5 ounce) cans good qualtiy tuna
• a small handful nicoise style olives

1. Whisk cider vinegar, olive oil, mustard and thyme together and season to taste with salt and pepper.
2. Slice hard-boiled eggs in half; quarter potatoes and tomatoes. Dress greens and place in large salad bowl. Dress potatoes, tomatoes and green beans in remaining dressing and place on salad. Top each halved egg with an anchovy and place on salad, followed by a small handful of olives. Place canned tuna on any remaining area of salad, or mound it in the middle, and drizzle with any remaining dressing. Sprinkle entire salad with some salt and pepper, and serve with plenty of white wine and crusty bread.

cider vinegar, olive oil, mustard, thyme, kosher salt, mixed greens, eggs, gold potatoes, green beans, anchovies, good qualtiy, handful nicoise style olives

Taken from www.seriouseats.com/recipes/2011/05/salade-nicoise-tuna-egg-brunch-salad-recipe.html (may not work)