Salade Niçoise

In Toronto, this week, we experienced record temperatures and  for this time of year and hit 30ºC.  Summer has come early as did our first salad Niçoise of the season.  This variation of a classic is a summer family favourite that can be made quickly and dressed up or down depending on presentation and whether the tuna is fresh or canned.

I like to use Kozlik's Canadian Mustard, available at St Lawrence Market, Feista Farms and The Hundred Mile Store in Creemore.  The mustard is fabulous, with multiple flavour options and for me, it makes sense that rather than sending Canadian mustard seeds to France to be processed into Dijon Mustard, I use  this very good mustard that is made locally.    

two dinner portions
salad

• 4 cups of mixed salad greens
• 4 small potatoes
• 2 eggs
• 6 anchovies
• 14 green beans
• 1 tomato
• 10 olives
• 8 ounces of sushi grade tuna

dressing

• 1 clove of garlic finely chopped
• 1 tablespoon of good quality grainy mustard
• 1 tablespoon of balsamic vinegar
• 3 tablespoons of good quality extra virgin olive oil
• fresh thyme leaves
• salt and pepper to taste

Prepare salad dressing and set aside.

Boil potatoes and eggs in salted water.   Run under cold water when cooked.  Briefly cook green beans and then put in ice bath to maintain intensity of green and stop cooking.  Peel eggs,  cut potatoes and . tomatoes.

Split salad greens between two bowls.  Arrange vegetables, eggs, anchovies, and olives on greens.
Sear tuna on high heat, slice and arrange on greens, add dressing and serve.