Make a classic French Salad Nicoise

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It's inexpensive, easy and elegant.  What more could you want from a recipe?

Chef Jon Paul is back with yet another easy and delicious meal our families are going to love.

Salad Nicoise
Serves 4

Ingredients:
1 LB cooked red potatoes quartered
1 LB cooked green beans cut into 2-3 inch lengths
4 tomatoes quartered
4 hard boiled eggs
4 anchovies (don't be afraid!)
2-6 ounce cans of solid white tuna
1/2 cup Nicoise or Kalamata olives
Mixed greens as needed
1 pint herbed vinaigrette

This recipe couldn't be any easier.

Toss the potatoes, green beans, tomatoes and olives with enough vinaigrette to moisten. Let marinate for 1-2 hours.

Preparation:
Toss the greens with a little vinaigrette and divide between four plates to make a base.

Divide the marinated vegetables between the four plate's top with the tuna and garnish with eggs and anchovy.

Drizzle dressing on the tuna and EAT!


Basic vinaigrette
1 cup red or white wine vinegar
3 cups olive oil
1 clove minced garlic
4 tablespoons minced fresh herbs (your choice)
Salt and pepper

Add the herbs and garlic to the vinegar and slowly wisk in the oil in a thin stream. Season with salt and pepper.


Recipe courtesy: Chef Jon-Paul Hutchins, Scottsdale Culinary Institute