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Salade Niçoise
from the kitchen of Sharmagne Leland-St. John

1/2 pound fava or green beans, cut into 1 inch lengths
4 hard boiled eggs, peeled and sliced in half
12 anchovy fillets, rinsed and cleaned
12 large niçoise olives or another provençal olive
1 8 ounce tin of tuna, drained
1 red onion, sliced
2 Romaine lettuce hearts
6 basil leaves, chopped
1 green pepper, julienne
2 large tomatoes cut into eighths
1 handful of capers
Salt and freshly ground black pepper to taste
1 garlic clove
6 teaspoons extra virgin olive oil.

Set aside the tuna, the basil, and the olive oil.
Crush the garlic, slice it in half, and rub the sides
and bottom of a large salad bowl with it.

Combine the other ingredients and mix.

In a separate bowl, mix the olive oil, salt, pepper, and
basil. Pour over the salad. Add the tuna and toss

Serve with a pain baignet or a loaf of freshly baked french

Even though the classic niçoise salad does not contain
rice or cooked vegetables, you may add 6 small boiled
new potatoes sliced in half.


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