Not so nicoise salad

Salad nicoise is a tradition all over France and Italy as well where it's called insalata nizzarda. The salad that gets it's name sake from Nice where it originally consisted of raw red peppers, shallots, artichoke, tuna and topped with anchovies. Some French traditionalists believe potatoes should never be included in this delicious salad made famous by one of the most beloved chefs Julia Child. In fact some believe no cooked vegetable should ever be included in the salad. I say sacrebleu! use whatever you like in your not so nicoise salad. The one rule I will give you however is to serve on a family style plate so that everyone can take what ever toppings they desire. Also it looks so pretty all laid out like that. 
INGREDIENTS: 
boiled potatoes - flash fried after w/ seasoning salt (optional)
Cherry tomatoes - halved
arugula and spinach 
roasted red peppers
cooked beets
hearts of palm - big chunks
cucumber - sliced
black kalamata or nicoise olives
hard boiled egg
tuna packed in olive oil


FOR DRESSING: 
dijon mustard
balsamic vinegar 
olive oil 
s & p
1 part vinegar and mustard to 2 parts oil ~ whisk mustard and vinegar together then 
continue to whisk while slowly adding oil. 


There are no real directions or amounts for this salad as it can be for as many people as you like. Feel free to substitute any of the things you like or don't like. The green jar in the photo is some homemade 
parsley pesto that I slathered on toast to serve alongside the salad. I'll post the recipe for that another time. 


Chow for now.