1Green Bell Pepper seeded and cut into thin strips
8Radishestrimmed and thinly sliced into rounds
1Seedless Cucumberpeeled and thinly sliced into rounds
8ozCanned Tuna packed in olive oil
1/2cupPitted Niçoise or Kalamata Olives
10Fresh Basil Leavesshredded
4Hardboiled Eggspeeled and cut in half
1/4cupExtra-Virgin Olive Oil
2Romaine Heartsbottoms trimmed and separated into leaves
8New or small Waxy Potatoesboiled until tender and cooled
24Green Beans blanched until crisp-tender and cooled
1/2cupFava Beansshucked and blanched
4Artichoke Hearts cooked and cut into 4
Arrange the tomatoes on a large platter. Season them with salt and pepper to taste. Over the tomatoes, arrange the bell pepper, radishes, cucumber, anchovies, tuna with the oil, olives, and basil in that order. Decoratively arrange the hardboiled eggs around the salad and drizzle with olive oil.
Now that you have made a purist’s version of Salade Niçoise, to make it as you would like, divide the romaine, potatoes, green beans, celery, fava beans, and artichokes onto 4 plates. Serve with the purist’s version as an optional topping.
TIP: I’ll leave you with two last thoughts: It’s virtually impossible to mess this salad up, and rules are meant to be broken. Add whatever you’d like to it—it will be fantastic no matter what.