Dd's Salad Nicoise

 

SALAD NICOISE
 
2 c. romaine lettuce leaves, chopped
4-6 oz. olive oil packed tuna, drained
2 hard-boiled eggs, sliced*
8 green beans, blanched, 2-inch lengths*
1 medium red potato, boiled, cut into 6 wedges*
8-10 grape tomato, halved*
4 oz. marinated artichoke hearts, drained
8-10 kalamata olives, halved
Olive oil, as needed
Salt and freshly cracked black pepper, as needed

Lemon Dijon Vinaigrette:
½ lemon, zest & juice
½ TB Dijon mustard
½ TB shallots, minced
½ garlic clove, grated
salt, freshly cracked black pepper
½ c. olive oil
 
*Separately season green beans and boiled potatoes with salt, pepper and olive oil. Reserve.  Separately season tomatoes and hard-boiled eggs with salt and pepper. Reserve. 

Onto serving plates, arrange salad ingredients.  In a small mixing bowl whisk together vinaigrette ingredients, adding additional olive oil as needed to bring to desired consistency. 

Drizzle onto salad.  Serves 2.