Salade Nicoise

One of my favourite recipes ever! From Bonnie Stern's essentials of home cooking.

You can use green beans instead of asparagus, roasted red peppers instead of tomatoes, or sweet potatoes or other root vegetables instead of potatoes. Can be with traditional canned tuna or you could try rare grilled tuna.

6 tbsp olive oil
2 tbsp chopped fresh rosemary, or pinch dried
1 tbsp salt
1 tbsp pepper
2 lb (1 kg) small potatoes, cleaned and halved
6 plum tomatoes, cut in quarters
1 lb asparagus, trimmed
1 lb tuna steak (or can of chunk tuna)
10 cups mixed greens or arugula
4 hard cooked eggs
1/2 cup pitted black olives

Nicoise Dressing

1 clove garlic, minced
3 tbsp balsamic vinegar
1 tbsp lemon juice or sherry vinegar
1/2 cup olive oil
1/4 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh tarragon or basil

1 small bunch chives, cut in 2 inch pieces

In a small bowl, combine olive oil, rosemary, salt and pepper.

Toss potatoes with half of oil mixture and spread on a parchment-lined baking sheet.

Arrange tomato wedges, skin side down, on a separate parchment-lined baking sheet.

Roast potatoes and tomatoes in a preheated 400 oven. Roast tomatoes 35 to 45 minutes and potatoes for 45 to 60 minutes, or until brown.

Toss asparagus with seasoned oil mixture. Grill on bbq or in oven for 2-3 minutes or until lightly browned.

Brush tuna with seasoned oil and grill 2 minutes per side (or drain can of tuna).

Arrange greens on large platter. Arrange potatoes, tomatoes, tuna and asparagus on greens. Cut eggs into eighths, arrange around sides and sprinkle with olives.

For dressing, blend all that together and drizzle salad and sprinkle with chives. Serve warm or at room temperature (warm is delicious).