Nicoise Salad

Preheat oven to 425 F.

Wrap the potatoes individually in pieces of foil and bake for 45 minutes to 1 hour at 425 F or until cooked through. Remove them from the oven and set aside to cool. When cool enough to handle remove the foil. Cool in the fridge or freezer until you can handle them, or do this in advance and leave them in the fridge overnight.

Cut the potatoes into chunks, put them in a bowl and toss with 3 tablespoons of dressing. Stir occasionally to help all the dressing absorb into the potatoes.

For the beans, blanch them in a pot of boiling salted water for 1 minute, then remove them from the water, allot them to drain and let them cool.

Combine the tuna, lemon juice, dill, pepper, and olive oil in a medium sized bowl.

To assemble, arrange the lettuce leaves on a large platter. Top with the potatoes, green beans, tuna, and sprinkle with capers.

Serve with pickles and extra dressing, for drizzling.

Note: Check my recipe box for my vinaigrette recipe—it’s easy and delicious!