We had some potatoes and lettuce left from a previous produce delivery, some eggs left from saturday’s brunch, some tuna from the fancy food show. And so, after a quick grocery run for a few things we were missing (like anchovies, nicoise olives, etc), Suzanne made Salade Niçoise tonight, loosely based on this Tyler Florence recipe from the Food Network.

The tuna we had was in oil with Jalapenos so it gave a slight heat to the salad. Unusual but nice. It turned out fabulously. Here it is in all it’s glory:

Salade Niçoise

Vinaigrette:

• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1/2 lemon, juiced
• 1 teaspoons dried thyme
• Sel gris and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, including some from the tuna and anchovies
• jalapenos from the tuna, chopped

Salad:

• lettuce
• some small red new potatoes, scrubbed and halved, boiled
• 3 large eggs, boiled and quartered
• 1/2 pound haricots verts or French green beans, stems trimmed, steamed
• bottle of Tonnino tuna, with oil, chunked
• 2 tablespoons extra-virgin olive oil
• Sel gris and freshly ground black pepper
• 1 pint teardrop or cherry tomatoes, halved
• 1 cup nicoise olives, chopped
• 4 anchovy fillets, chopped
• capers
• green onions, chopped