Salade Niçoise

Thursday 2 October

Our bundles of haricots verts of the day before yesterday only used about half of the parboiled beans.  Cold haricots verts call up the classic salade Niçoise to us, so this morning we nuked a couple of Yukon gold potatoes to have ready for it.  

This evening we threw together a mustardy dressing, and then tossed together the beans, cubed potatoes, black olives, artichoke hearts in oil, chopped orange and red peppers, chopped red and yellow tomatoes, lots of arugula and sorrel leaves from the garden, white anchovies, and a can of chunk white tuna. 

A quick, clean-flavored, late summer meal; Dora gets to drink the tuna water, so she enjoys it too.