Makes 4 servings

Whenever I'm in Nice, France, I choose this salad for lunch daily -- I just can't get enough of it! There, it is served everywhere, from bistros, to sidewalk cafés, to elegant restaurants. My very favorite location is a café next to Cours Saleya, the famous outdoor market, where most of the salad ingredients are purchased fresh each morning. In France, the salad is made with their special tuna that is canned in olive oil, which offers great flavor. It's now available in many markets at home, but you can use the water-packed variety if you prefer.

The variations of the salad are infinite. Here is the version I usually prepare, but there's no need to follow the amounts exactly. Sometimes I add garbanzo beans and cucumber, or other salad ingredients I have on hand. You really can't go wrong with this exceptional blend of flavors. Of course, accompany the salads with a crusty French baguette.

The basic vinaigrette is delicious on many summer salads. It can be stored in a tightly covered container in the refrigerator for up to 1 week.

For the vinaigrette

½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
2 green onions, finely chopped
Salt and pepper to taste

For the salad

4 small red potatoes, halved
8 ounces haricot verts (thin French green beans), ends trimmed (see Tip)
8 cups mesclun (mixed baby greens)
2 (6-ounce) cans solid white tuna packed in olive oil or water, drained and broken into large chunks
4 plum tomatoes, cut into ¼-inch strips
½ yellow bell pepper, cut into ¼-inch strips
2 hard-cooked eggs, each cut into 8 wedges
½ cup Nicoise olives
1 (2-ounce) can flat anchovies, drained, optional
Freshly ground pepper for garnish

For the vinaigrette, whisk together the olive oil, vinegar, mustard, and garlic in a small bowl. Stir in the green onions. Season with salt and pepper. Set aside.

Put the potatoes in a small saucepan and cover with water. Cover the pan and bring to a boil over high heat. Reduce the heat to medium and cook for 8 minutes or until tender. Drain well and rinse with cold water. Cut into ¼-inch slices.

Meanwhile, put the haricots verts in a microwave-proof dish; add ¼ cup water. Cover and microwave on HIGH for 4 minutes or until crisp-tender. (Or cook the green beans over simmering water in a stovetop steamer.) Drain and rinse with cold water.

To assemble the salads, spread the mesclun on dinner plates. Top the greens with an artful arrangement of the remaining salad ingredients.

Drizzle each salad with about ¼ cup vinaigrette and garnish with pepper.

Serve extra vinaigrette in a container on the side.