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Salade Niçoise



1 head Boston lettuce, broken into pieces
1 lb/450 g fresh string beans, steamed, cooled, in half lengths
4 hard-boiled eggs, cooled, quartered
8 red potatoes, boiled, cooled, halved and sliced
2 tomatoes, cut into wedges
2 (6 oz/170 g) cans solid olive oil-packed tuna, drained
24 Niçoise or other brine-cured ripe olives, pitted
4 oil-packed anchovy fillets, drained, chopped


1/2 tbsp/7.5 mL German-Style Mustard
1/4 cup/60 mL red wine vinegar
2 tsp/10 mL Italian Seasoning 
3/4 cup/180 mL Garlic & Parsley Grapeseed Oil
Sea Salt to taste

Whisk vinegar and seasoning into mustard. Slowly whisk in oil. Let stand 30 minutes to allow flavors to develop. Season with salt as needed.

Arrange salad ingredients nicely atop lettuce leaves (or toss, if you prefer). Pass dressing or toss with salad.

Serves 4.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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