Nice Salad Nicoise
|Hard boiled eggs||2|
|Canned new potatoes||397 Gram (1 Can)|
|Tomatoes||4 , sliced|
|Cucumber||1⁄4 , sliced|
|Onion||1 Small, peeled, sliced and chopped|
|Canned tuna fish||198 Gram|
|Canned anchovy fillets||2 Ounce|
|Black olives||1 Tablespoon|
|Parsley||3⁄4 Bunch (75 gm), chopped (1 Small Bunch)|
|For vinaigrette dressing|
|Olive oil||8 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|French mustard||1⁄2 Teaspoon|
Prepare the hard boiled eggs, remove the shells and using a small sharp knife, cut the eggs into quarters.
Drain the potatoes and cut into .5 cm slices.
Arrange the sliced tomatoes and cucumber on the bottom and sides of 4 individual salad bowls.
Divide the sliced potatoes between the bowls and add a little of the chopped onion.
Place a quarter of the tuna fish in the middle of each salad and put 2 quarters of egg on either side.
Make a crisscross pattern of anchovies on top.
Add a few capers, olives and the remaining onion.
Sprinkle a little parsley over the top.
To make the dressing, put all the ingredients into a small screwtop jar and shake vigorously for a minute.
Just before serving divide the dressing between the salads.