Tuna Nicoise Salad

DF, GF

I just love a good salad.  It leaves you feeling like you just did a great thing for your body.  Because a good salad is full of variety.  Variety of colors, nutrients, textures, and of course flavors.  And this salad is just that, a little bit of everything to satisfy your appetite.

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Tuna Nicoise Salad
1/4 c extra virgin olive oil
1/4 c apple cider vinegar
2 tbs dijon mustard
2 tbs shallot, chopped
1 tsp tarragon, chopped
salt and pepper
1/2 pint grape tomatoes, halved
4 medium size red skinned potatoes, sliced 1/3 inch thick
10 ounces haricot vert, trimmed
4 large eggs
6 ounces, mixed greens
8 ounces tuna packed in olive oil, drained

To make the dressing: Whisk the olive oil, vinegar, shallot, mustard, tarragon, salt, and pepper to taste in a bowl.  Add tomatoes to marinate while preparing the rest

Put the potatoes in a saucepan; cover with cold water and bring to a simmer over; cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the a little dressing.

Bring a separate saucepan of water to a boil. Add the haricots verts to the boiling water; cook until crisp-tender, about 4 minutes. Drain and fill saucepan with cold water and ice until ready to use.

Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer, then cover and remove from the heat and let stand for 10 minutes. Drain, then run under cold water to cool. Peel under cold running water then slice.

Divide the mixed greens among 4 plates. Arrange the potatoes, haricots verts, hard-boiled eggs and tuna on top. Add the tomatoes then drizzle the rest of the dressing over the salad.

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