I titled this with the words ‘of sorts’ because this salad does not contain Nicoise olives. Which got me thinking of salads, and how you really can add and delete just about anything to your liking and it still is tasty. This is a composed salad on a plate, as I think it looked interesting this way–the colors and textures all complimenting one another. By all means, place all the contents in a bowl too. I had made lentils the evening before, so they were added, which is not typical. The tuna is key, and I really like to use the brand below. It is quite exceptional. But really, any tuna packed in olive oil will do. Then add a few hard-boiled eggs, haricot vert, the crumbled cheese you like best, tomatoes, greens, and you are on your way. Oh, and this very tasty, tasty vinaigrette. Courtesy of Tyler Florence that I found on the web while searching for a new dressing to make for this.
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Serve with a piece of baguette. Works swimmingly for lunch or dinner. This salad would be great made in a large serving bowl for a big gathering or dinner too.