Recipe: For Supper last night I had...

SALAD
NICOISE

prep 20 min./cook 30 min.

12 oz. small red new potatoes
(about 6), scrubbed, quatered
Salt
1 lb. green beans, trimmed
1/2 cup Nicoise olives
3 hard-cooked eggs, halved
1 ripe large tomato, cored,
cut into eight wedges
1 can (6-1/2 oz.) tuna packed in
water, drained, flaked
2 Tb. red wine vinegar
2 tsp. Dijon mustard
Freshly ground pepper to taste
1/2 cup olive oil
1/4 cup chopped fresh parsley
3 anchovy fillets (optional)

1. Boil potatoes in salted water to cover until tender, about 20 minutes. Remove with slotted spoon and let cool. Add beans to same water and boil until crisp-tender, about 7 minutes. Drain and cool under cold running water.
2. Arrange potatoes, beans, olives, eggs, and tomato on large platter. Spoon tuna in center.
3. Whisk vinegar, mustard, 1/2 tsp. salt, and pepper to taste in small bowl until blended. Gradually pour in oil, whisking until emulsified. Whisk in parsley, then drizzle vinaigrette over salad. Top with anchovies, if desired. Serves 6
For dessert I served the Dutch Apple Pie I made from the recipe Linda/AR posted. Thanks Linda, very tasty and easy to make.