The Real Salade Niçoise
Prepare everything the night before and this makes a great salad for a picnic in the park. When eating the salad, make sure you get a little bit of everything on your fork because the flavors work so well together.

Serves 2

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon mustard
• 1/2 clove garlic, peeled and minced
• 2 large eggs
• 4 cups mixed baby greens
• 2 small tomatoes, cut into 8 wedges
• 1/2 medium cucumber slices, peeled, seeded and sliced
• 1 green onion, thinly sliced
• 1/2 medium green pepper, seeded and thinly sliced
• 2 large basil leaves, chopped
• 20 pitted Niçoise olives
• 4 ounces good quality tuna packed in oil, drained
• 4 good-quality anchovy fillets
• Salt and pepper

Directions:

• In a small bowl, mix together olive oil, vinegar, mustard and garlic.
• Bring water to a boil in a small saucepan over high heat.
• Gently lower eggs into water and cook 11 minutes.
• Drain eggs and cover with cold water.
• When eggs are cool enough, crack and peel them.
• Slice eggs into quarters and set aside.

To Assemble Salad:

• mound lettuce in middle of two plates. 
• Place tomato wedges and eggs decoratively around edge of plate. 
• Sprinkle cucumbers, green pepper, green onion, and olives over lettuce. 
• Top with basil, tuna and anchovy fillets.
• Spoon dressing over top and serve.