Weekday Meal Wednesday... Niçoise-ish Salad

Niçoise salad is a great way to use up extra veggies in the fridge or to take advantage of the late summer farmer's market produce.  Traditional Niçoise salad is made with only raw veggies (no cooked), but I always like to add some potatoes for a little more heft to the salad.

Ingredients:

• assorted fresh veggies (typically include green beans, tomatoes, I also included potatoes and roasted red peppers)
• capers
• eggs, hard boiled and halved, quartered, or sliced
• Niçoise olives
• canned or lightly sauteed fresh tuna
• mustard
• olive oil
• balsamic vinaigrette
• salt and pepper to taste
• lettuce, to make a bed to serve on

1. Boil the potatoes until you can prick them with a fork and they are soft inside.
2. Rub the tuna with mustard and olive oil and lightly saute. 
3. Clean and chop all veggies. In this case I also blanched the green beans in boiling water. 
4. Wash and dry the lettuce.  Make a bed of lettuce on each plate.
5. Arrange the veggies, eggs, potatoes, tuna, capers, and olives on the plate.
6. Drizzle with balsamic and olive oil and salt and pepper to taste.

How do you use up the produce in your fridge? What last few summer ingredients are you relishing?

~ Julie