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Salade Nicoise (serves two)

2-4 red boiling potatoes (depending on size)
2-3 c salad greens (a mix of lettuces, plus belgian endive or radicchio)
2 small tomatoes
1/3 lb (approx) green beans
other vegetables as desired (sliced bell pepper, sliced cucumber)
2 cans solid white tuna, chilled or substitute fresh grilled tuna
1 lemon, cut in wedges

Boil water and add the potatoes. Wash and snap the beans into 2-3
inch lengths and add to the boiling water. After a few minutes,
scoop out a bean and check for doneness, it should be tender but
not too soft. Scoop out the rest of the beans and set aside. Boil
the potatoes until tender but not mushy. Drain the potatoes and
slice into 1/2 inch slices (don't burn your fingers). Place in a
bowl and pour some of the dressing over them. Set aside.

Wash and tear the greens, then dry thoroughly.Slice the tomatoes
andnd other vegetables. Open the tuna and drain.

Place a generous handful of greens on each dinner plate. Mound
the tuna in the center. Lay the warm potato slices on one side,
stack the warm beans on the other. Garnish with the rest of the
vegetables and the tomatoes. Pour dressing over all. Garnish with
the lemon wedges.


French Dressing

1/4 c water
1/4 c red wine vinegar (raspberry or balsamic is very good)
1/4 t sugar
1/2 lemon, juiced
1/2 t pepper
1/2 t salt (optional)
1/2 t worcestershire
3/4 t dry mustard
1 garlic clove, pressed
3/4 - 1 c olive oil

Combine all in a jar, close tightly, and shake the jar.

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