Salade Nicoise

Last night I tried to find a nice salad to have for dinner instead of our usual fast food. I found this one, used all-fresh ingredients from the Merc, and I think it turned out really well.



Salade Nicoise
Makes 6 servings

Salad
1 large head Boston or Butter lettuce, separated into leaves
4 ripe plum tomatoes, cut into wedges
1 green & 1 red bell pepper, seeded and cut into long, thin strips
1 large red onion, thinly sliced
1 60z can tuna, drained and coarsley chopped
1/2c nicoise olives, drained and pitted
4 hard-boiled eggs, peeled and cut into wedges
1/4c packed fresh basil leaves, finely chopped
1/4c packed fresh italian parsley leaves, finely chopped

Vinaigrette
1/2c + 2tbl extra virgin olive oil
2tbls tarragon vinegar
Salt and pepper to taste

1. to assemble the salad, arrange the lettuce leaves in a circle on a large serving platter. Place the tomatoes, cucumber, peppers, and onion on top of the lettuce in that order, following the circular shape of the lettuce. Fill the center with the chunks of tuna, surrounded by the olives. Place the egg wedges all around the salad border. Sprinkle the herbs over the whole salad.

2. Just before serving, whisk the vinaigrette ingredients together in a bowl until thickened. Drizzle over the entire salad, or serve separately.

-- from Twelve Months of Monastery Salads by Brother Victor-Antoine d'Avila-Latourrette