Simple Nicoise Salad
“Seriously? Salad for dinner?” My boyfriend is skeptical. “Won’t I be hungry after?” There is no simple answer to this typical male question.
There’s more of a story to this meal than one isolated conversation about salad for dinner. I have a history with the nicoise. It doesn’t go back to the cote d’azur. More like a small French coffee shop in a Chinese metropolis. Taking turns with the one good outlet for my laptop as I checked e-mail and reconnected with home through a daily dose of memes over coffee. The French Cafe on Foreigners’ Street in Kunming, China–a solid standby and a great nicoise.
- 1 can tuna (the good kind) preserved in olive oil
- 2 hard boiled eggs
- 1 handful of pitted black olives
- 1 sizable bunch of green beans
- 2 roma tomatoes
- 1-2 medium yukon gold potatoes
For the vinaigrette
- 2 parts olive oil
- 1 part white wine vinegar
- salt and pepper
- half teaspoon Dijon mustard
- 1/2 a shallot, minced