Salade Niçoise (Gluten Free)

 

1/2

cup olive or vegetable oil

1/4

cup white wine vinegar

1/2

teaspoon salt

2

teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves

1/4

teaspoon ground mustard

1/8

teaspoon pepper

3/4

lb fresh green beans

Salad greens

4

plum (Roma) tomatoes or 2 medium tomatoes, sliced

2

hard-cooked eggs, cut in fourths

1

can (9 oz) tuna, drained

1/2

cup pitted ripe olives

1

can (2 oz) anchovy fillets, if desired

Chopped fresh parsley, if desired

• 1 In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
• 2 In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
• 3 Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.