From Julia’s Kitchen Wisdom, by Julia Child (Ok, this is by far, one of my most favourite recipes.  Salmon instead of tuna works with this recipe very well!

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Ingredients:

      • 1 large head Boston-lettuce leaves, washed and dried
      • 1 pound green beans, cooked and refreshed
      • 1-1/2 tablespoons minced shallots
      • 1/2 to 2/3 cup basic vinaigrette
      • Salt and freshly ground pepper
      • 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
      • 3 or 4 “boiling” potatoes, peeled, sliced, and cooked
      • Two 3-ounce cans chunk tuna, preferably oil-packed
      • 6 hard-boiled eggs, peeled and halved
      • 1 freshly opened can of flat anchovy fillets
      • 1/3 cup small black Niçoise-type olives
      • 2 to 3 tablespoons capers
      • 3 tablespoons minced fresh parsley

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Serves 6

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Salade Nicoise
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