Niçoise Salad 

Directions

Put the tomato wedges in a large colander and place the colander over a bowl. Season the tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the salad. Do not discard the tomato juices. Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper. Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.