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Spanish Style - Salade Niçoise
1 6.7-ounce jar Bonito del Norte tuna in olive oil with piquillo pepper
1 head Boston or bib lettuce
6 small new potatoes, boiled and cubed
8 ounces green beans, blanched
2 medium-sized ripe tomatoes cut into wedges
2 hard boiled eggs, quartered lengthwise
1/2 cup Spanish olives
1 tray (3.85 ounces) boquerones - white anchovies (optional)
For the Vinaigrette
1 teaspoon Dijon-style mustard
Salt and pepper to taste
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup chopped piquillo peppers
1 tablespoon fresh parsley, finely chopped
1 garlic clove, minced
Combine all the ingredients in a glass jar with a secure lid. Shake well.
For a smoother dressing, combine all the ingredients, except the parsley, in a blender.
Blend until smooth.
Sprinkle the chopped parsley into the dressing
For the Salad
Arrange the lettuce on a serving platter.
Top with potatoes, green beans, and tomatoes.
Drizzle with half the dressing.
Flake the tuna and place in the center of the platter.
Arrange the hard boiled eggs and olives around the tuna.
Drizzle with the remaining dressing.
Top with white anchovy slices.
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