Name: City of Lights Salad Nicoise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons balsamic vinegar; 1/8 cup apple juice; 2 teaspoons Dijon mustard; 1/4 teaspoon salt; Dash pepper; 6 tablespoons extra-virgin olive oil; 4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool; 1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool; 1/4 cup minced fresh parsley leaves (about 1-ounce); 2 (6-ounce) cans tuna, drained; Salt and freshly ground black pepper; 6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise

Directions

Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream.
Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg.

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City of Lights Salad Nicoise

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