Adapted from The Herb Garden Cookbook by Lucinda Hutson
Various components may be made ahead and chilled (click on each for recipe): Tuna Lemon-Herb Vinaigrette Lemon Balm Potatoes Lemon Thyme-Scented Green Beans
18red cherry and golden pear tomatoes, or 2 ripe tomatoes, cut in wedges
4hard-boiled eggs, quartered
Anchovy fillets
1Large handful of fresh lemon-scented herb sprigs, loosely chopped
Cooked Tuna
Lemon-Herb Vinaigrette
Capers
Salt and freshly ground pepper, to taste
2lemons, cut into wedges
Salade Niçoise Directions
Compose salad by lining large platter with lettuce leaves. Embellish with clusters of green beans, potatoes, olives, onions, tomatoes, eggs, anchovies and herbs.
Slice tuna and place in center, and drizzle with vinaigrette.
Sprinkle with capers and garnish with anchovy strips and lemon wedges. Serve remaining vinaigrette at the table.