Salade Niçoise or Niçoise Salad

My version of this classic salad is based my memory of one I had in Chinon, France, in 1991. Food is one bearer of memory, and I’m always happy to use food to travel in my mind. I serve this as a composed salad.

Mixed greens (optional)

Tuna (either fresh or canned)

Green beans, cooked

Cooked potato slices

Tomatoes—either slices, wedges, or grape tomatoes, halved

Hard-cooked egg, halved

Black olives, preferably Niçoise

Capers and/or anchovies

Vinaigrette of your choice

Salt and black pepper

Place greens on plates and arrange the tuna, green beans, potato slices, tomatoes, egg, olives, capers and/or anchovies on top. Drizzle with vinaigrette. Salt and pepper salad. Serve.