Tuna Salad for Dinner

Eating salad for dinner makes me feel healthy and satisfied, so it helps me control my weight. Salade Nicoise, the salad from Nice, on the French Riviera, is one of my favorites. It includes vegetables, protein and starch all in one dish, and I love the combination of flavors, textures, shapes, and colors. 

Salad Nicoise Recipe
Makes 4 servings

6 cups butter lettuce or Boston lettuce, torn in bite-size pieces
2 large tomatoes cut in slices or chunks, or 20 cherry tomatoes cut in half
1 1/2 cups cooked green beans
24 black olives (Nicoise or Kalamata)
1/4 cup thinly sliced red onions, slices cut in half & rings separated
8 anchovie fillets cut in half
4 hard boiled eggs, cut in quarters
14 oz. canned tuna or salmon, or 16 oz. grilled tuna or salmon
1 1/2 cups cubed, cooked potatoes (boiled, baked, or roasted)
1 cup red bell pepper strips (optional)

Vinaigrette
8 tablespoons extra virgin olive oil
5 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallots
2 tablespoons chopped fresh tarragon or chervil (optional)
Salt & freshly ground pepper to taste

1.  Lay the torn lettuce on the bottom of a large salad bowl or on individual plates.

2.  Top decoratively with all the other salad ingredients.

3.  Whisk together all the vinaigrette ingredients in a small bowl.

4.  To serve, either toss the large salad in the bowl with the vinaigrette, or pour the dressing into a small serving bowl with spoon and let each guest pour on their own dressing.