04/11/2016
INGREDIENTS
For the vinaigrette:
3 tablespoons best quality cider vinegar
1 tablespoon Dijon-style mustard
1 cup plus 2 tablespoons extra virgin olive oil
1 medium new white onion, sliced paper-thin
2 cloves garlic, minced
3 cups flat-leaf parsley leaves, loosely packed
3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste
N/A freshly ground black pepper
For the Salad:
2 pounds fresh tuna
1 tablespoon extra-virgin olive oil, for rubbing on the tuna
N/A Sea salt
N/A freshly ground black pepper
20 anchovy fillets (preferably packed in oil)
1 pound green beans, trimmed
1 pound yellow beans, trimmed
2 pounds of tiny new potatoes, scrubbed
1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
1/2 yellow bell peppers
6 medium red and yellow tomatoes, stemmed and quartered
5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish
N/A chervil Sprigs
