Nicoise Salad
Ingredients
- For the salad:
- 4 firm ripe tomatoes, diced
- 1 green pepper, seeded and chopped
- 3 scallions, thinly sliced
- 3 cups arugula or mixed greens
- 3 hard-boiled eggs, sliced
- 6 ounces cooked fish (e.g., mahimahi, salmon, black cod)
- 12 anchovy fillets, drained
- 1/2 cup black or Kalamata olives
- 3⁄4 cup blanched green beans, trimmed
- 10 basil leaves, chopped
- 1 small cucumber, peeled and cubed
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar 6 teaspoons olive oil
- Salt and pepper to taste
Instructions
Combine the salad ingredients in a salad bowl. In a small bowl, whisk together the ingredients for the vinaigrette. Pour the dressing over the salad, toss, and serve.
