Salad Niçoise
INGREDIENTS
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Serves 4
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For the French vinaigrette:
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1 cup canola oil
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1/4 cup white vinegar
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1/4 cup cider vinegar
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2 teaspoons Dijon mustard
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1 large garlic clove, smashed
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1/4 teaspoon mustard powder
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1/4 teaspoon lemon-pepper spice mix (see Recipe Note)
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Kosher salt and freshly ground black pepper
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For the salad:
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1 pound fingerling potatoes
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8 ounces green beans or haricot verts
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3 tablespoons unsalted butter, divided (melted or at room temperature)
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3 (4 1/2 ounce) cans tuna packed in olive oil, drained
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4 large hard-boiled eggs, sliced
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2 ripe tomatoes, quartered
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Niçoise olives (optional)
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3 cups salad greens
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