Salade Niçoise

Salade niçoise is such a great way to use up the bounty of a garden in summer.  Start with a can of beautiful Italian tuna, preferably packed in olive oil.

Then emulsify anchovies, Dijon mustard, olive oil, lemon juice, garlic, shallots, fresh thyme, fresh basil, sherry vinegar, red wine vinegar, a little balsamic, and some lemon juice to taste.

 Boil up some red new potatoes.

 Hard boil eggs.

 Chop up tomatoes, in this case, Martha Washington.

Find Niçoise olives in the deli aisle of the supermarket.  I also keep Kalamata olives in the pantry when I want a salty bite.

Blanch some green beans or haricot vert (these beans turned from purple to green).

Lastly compose all the vegetables and protein onto a plate, drizzle with dressing and pour a glass of a chilled white wine.  I also added the remains of a carton of spring greens, but I would've preferred Bibb lettuce.