Salade Niçoise (pronounced “sah LAHD nee SWAHZ”) hails from Nice in the south of France. Traditionally featuring tuna, olives, capers and tomatoes, the recipe can be adapted to suit your tastes—try it with seared tuna fillets or blanched green beans, and anchovies may also be included. This salad is best enjoyed with a glass of chilled white wine and your favorite dining companions.

Salad: One head of butter lettuce, chopped into large pieces Three-quarters pound fresh green beans, blanched and still warm One and a half tablespoons minced shallots One small red onion, thinly sliced Four ripe Roma tomatoes, sliced into wedges Four small boiled potatoes, sliced into wedges Two 3-ounce cans chunk white tuna, preferably oil-packed Four hard-boiled eggs, sliced into wedges One tin of flat anchovy fillets One-third cup small, black brine-cuired olives Three tablespoons capers One-quarter cup minced fresh parsley One-half to two-thirds cup vinaigrette (recipe follows) Vinaigrette: One tablespoon finely minced shallots One tablespoon Dijon mustard One-half teaspoon salt One-half teaspoon fresh ground pepper One tablespoon fresh lemon juice One tablespoon red wine vinegar Two-thirds to three-quarters cup extra virgin olive oil

Salad:
In a large bowl, add the green beans, onion, tomatoes, potatoes, 4 tablespoons of the vinaigrette and the minced shallots; toss to combine. Place lettuce in the bottom of 4 bowls and spoon salad mixture over the lettuce. Place equal amounts of tuna and egg on salad and top with 1 or 2 anchovy fillets. Spoon remaining vinaigrette over each bowl; finishing with olives, capers and parsley.

Vinaigrette:
Add all vinaigrette ingredients to a leak-proof plastic bowl with lid and shake to combine. Add more salt and pepper to taste.

Makes 6 servings.