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.